Simple Onigiri

As many others out there I am a huge fan of sushi. The freshness and simplicity of it all just impresses me. It’s always moist and never dry, it’s sweet, sour and salty all at once and the flavors that come together in your mouth are just to die for. I don’t think I could ever live without it. And if I have a sushi craving then I dig in hard core. A full on sushi buffet from tekka maki to temaki sushi to pure and luscious sashimi. Ah I need some sushi right now!

Let’s go get our bentos on!

Time: 30 minutes

Ingredients for 2 portions (about 6 onigiris):

  • 2 cups japanese sushi rice
  • 3 sheets seaweed
  • 40 ml rice vinegar
  • 25 gr sugar
  • 1/2 tsp salt
  • 2 tsp soy oil
  • 80 gr salmon (I prefer smoked salmon since I take it to the office the next day and fresh salmon would go bad and I don’t want to risk that)
  • 2 eggs
  • 1/4 cucumber
  • 2 tbsp roasted onions

Utensils:

  • 1 chopping board
  • 1 kitchen knife
  • 1 rice cooker
  • 1 large bowl
  • 1 small bowl
  • 1 large frying pan

ToDo:

As usual start cooking your rice in your rice cooker. In the mean time start chopping up all your veggies and your salmon into tiny pieces/cubes. Heat up your frying pan with 1 tsp soy oil and add your eggs to make a thin omelette. Then cut your omelette into tiny pieces as well. Add rice vinegar, sugar, salt and 1 tsp soy oil to your small mixing bowl and stir well. Once your rice is done cooking, take it out and pour your rice into your large mixing bowl. While constantly stirring, add your liquid mixture in your small bowl to the rice and keep stirring. This way your rice will directly absorb the liquid and cool down at the same time. Now let your rice cool down. When your rice is cool enough for further processing get a handful and divide the amount into half. Then start forming a triangle with your hands out of the two halves. Add any of the prepared fillings onto one half and cover or close it with the other half. Now to seal the deal you need to wrap your hunky chunky Bermuda triangle with seaweed sheets. If the seaweed sheets are too big, just simply tear them to fit or cut them. I usually use half a seaweed sheet for one onigiri. Either way, make them smaller. 😉 And if you think that it’s all too dry, you can always add some mayo or teriyaki sauce or just simply dip in soy sauce. Lecker smacker!

 

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