onigiri

Quick and easy lunch, today I’m having salmon filled onigiri and fresh sweet mango. Onigiri are so easy to make, fill them with whatever you like and wrap the rice ball in a sheet of nori seaweed. I have an actual plastic triangle onigiri mold from my days living in Tokyo, if you don’t have one just use a small bowl or cup instead, or just the palm of your hands, making  sure to mist them with salted water and the cooked rice is room temperature.

Directions

1. Rip a piece of plastic wrap and lie it inside the small bowl/cup with a fair amount of the plastic wrap hanging over the edges of the bowl so you can work with it.

2. Mist the inside of the plastic wrap with some lightly salted water.

3. Fill the small bowl/cup to the rim loosely with cooked Japanese short grain white rice, then poke your finger half way through the middle of the rice, add your filling (about 1/2 – 1 Tbsp) into the well you just poked (cooked salmon, tuna, well drained cut up pickles, etc).

4. Lightly press the rice over the filling and gather up the ends of the plastic wrap. Twist and squeeze, twisting tightly to form a ball. For round shaped onigiri squeeze and press into a ball shape. For triangular rice balls, form an L shape with one hand and make three corners on the ball, turning and squeezing on all 3 sides, and back to front til you get your desired shape.

5. When you’re ready to eat, wrap the onigiri with a crisp roasted nori seaweed sheet, done! The shaping part is the hardest part, it’s not really, it just takes some practice.

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