Sunday, February 17, 2013

Onigiri...Japanese Rice Balls

Salmon Onigiri


Salmon fillet
Salt and Pepper
A tiny bit of olive oil (for baking salmon)
Japanese rice
Japanese rice seasoning (furikake)
Sesame seeds (grounded and optional)
Japanese Plum Sauce (optional)
Rice Vinegar
Seaweed sheets
Japanese Onigiri Molds
A dipping sauce of your choice

Bake the Salmon

Put your salmon fillet seasoned with olive oil, salt and pepper in a cold oven at 400 degrees for 25 minutes. Once baked, flake and break the salmon in a separate large bowl and let cool.

Make the Rice

Make 1 cup of rice. Once it's done, open up the lid and let it cool for a few minutes. Add the rice vinegar to the rice and everything into the bowl of salmon.

Add the rice seasoning and plum sauce.

Put the mixture of rice in the molds and you can coat it with the grounded sesame seeds.

Add the strips of seaweed paper onto the Onigiri.

If you don't have the molds, you can make rice balls.

Optional: dip in sauce of your choice like spicy mayo or soy sauce....

Store it up to one day in a tupperware, separating it with wax paper.

Great snacks or pretty in your Bento box! Such a healthy lunch!

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