Onigiri is one of my favorite Japanese snacks/meals. I used to grab a couple from the convenience store for a quick lunch--so good! There's something special about the Japanese smoked salmon, perhaps umami??
I got my Onigiri recipe from Let's Cook Japanese Food! It's a really great basic Japanese cookbook with tons of great recipes. I chose to use leftover rice from dinner, along with grilled salmon. Not as good as the authentic variety, but simple to make. The onigiri recipe is on page 142 for reference. I'm not going to cover the recipe here, but just explain what to do.
Onigiri
Ingredients
- Japanese style short grain white rice (Nishiki is a good starter brand, available at most grocery stores), cooked and cooled
- Cooked salmon, flaked
Method
- Spoon out a small handful of rice into wet hands. Gently compact rice into a rounded triangle shape (see picture for example); this will be the shape of your rice ball.
- Make an indentation in the rice for your salmon filling--I like a wide and deep indentation which better allows for each bite of rice ball to have some salmon.
- Place flaked salmon in the indentation, making sure not to overfill, as this will make it difficult to contain.
- Take a bit more rice and cover the salmon filling, reforming the triangle shape if necessary.
- You can wrap in a piece of seaweed if you like, but I do not recommend this if you plan to store for any amount of time.
This makes a great portable snack or quick lunch while you're on the go. Pack it with a salad and this makes a great lunch.
No comments:
Post a Comment