Onigiri, also commonly known as Japanese rice balls, are an easy and tasty snack to make. My friend Jill and I made these last weekend and they certainly helped my work days go by more easily when I could take a rice ball snack break. There are lots of variations on onigiri and a great write up can be found here. We chose to put cooked flaked salmon in ours along with furikake seasoning (seaweed, sesame seeds, fish flakes).
Salmon Onigiri
Ingredients:
- 6 cups of cooked Japanese rice
- 1/2 pound of salmon
- Furikake seasoning
- Nori (seaweed) sheets, cut into strips
Directions:
- Cook rice and let it cool a bit
- Salt salmon and cook in a pan with olive oil, cool, then flake into pieces
- Add flaked salmon and furikake seasoning into rice and mix
- Scoop out about 1/2-3/4 cup of the rice mixture onto plastic wrap
- Begin shaping into a ball or triangle
- Add a piece of nori (makes for a convenient "handle" when you're eating the rice ball)
- You can leave the rice ball wrapped up in the plastic wrap to keep it intact
- Eat as soon as you make it, or store in refrigerator and warm up in microwave for 30 secs when hungry
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