Friday, September 9, 2011

Favorite Friday Recipe: Onigiri

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

  • 6 cups of cooked Japanese rice
  • 1/2 pound of salmon
  • Furikake seasoning
  • Nori (seaweed) sheets, cut into strips

  • 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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