Onigiri has been a popular food among many Asian countries. Quickly adapting into our every day lives either through anime/manga or in real life circumstances. Although, onigiri may seem just like a simple rice ball that has been molded, it as always been a popular food on the go and in bento. Today’s Nom This will be an extension of the Bento concept that we previously had, and if you haven’t realized already, today’s nom this will be dedicated to my best friend, Ongiri.
Onigiri otherwise often regarded as omusubi is simply a rice ball that has been molded into a triangular or oval shape where it is then wrapped with a sheet of nori (seaweed). Traditionally, it is filled with anything from salted salmon, katsuobushi, kombu and tarako but over the years it has evolved to satisfy all preferences.
When making Onigiri, although it is not mandatory to roast the seaweed. I do not recommend you skip this part because I find that the taste becomes more bold and distinct after it has been heated. Furthermore, when stuffing the onigiri you must be mindful when using salted foods as some are extremely strong and can overbalance the taste of your onigiri.
Other than that, I find Onigiri fast and cheap to make compared to most foods making it an ideal meal when your in a hurry. Hence if you are feeling the lust to show off your fantastic cooking skills, I think this dish is the most appropriate one. Another step to your bento experience complete!
To make Onigiri, you will need
360cc Rice for 7 Onigiri (1.52 u.s. cup)
2 sheets of Toasted Nori
1 piece of Lightly-Salted Salmon
50g Sliced Beef Short Ribs (1.76 oz)
1 tsp Soy Sauce
1 tsp Sugar
1 leaf of Pickled Hiroshimana
Boiled and Dried Baby Sardines
Toasted White Sesame Seeds
If you are creative enough you can adjust the recipe to achieve your own design. Here are some designs that might inspire you.
For future references, if you guys have any request or ideas for the impending Nom This: articles please request it by leaving a comment in the comment section below.
To view all the past nom this recipes, click here. Stay tuned for more recipes!