Onigiri

Name: Onigiri
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Yield: 2 cups, 4 serving(s)
Ingredients: 2 cups cooked rice, cooled slightly; 1/4 cup rice seasoning (optional); water, as needed; salt, to taste; 2 sheets nori, cut into squares; 1/2 cup tuna and japanese mayonnaise; 1/2 cup umeboshi (Japanese pickled plum); 1/2 cup bbq chicken, chopped finely (or pork); 1/2 cup scrambled egg and soy sauce

Submitted by Jen in Victoria

"Flavoured rice balls. Best served fresh. Do not refrigerate or rice goes hard!"

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Ready In:: 31mins
Ingredients:: 9
Yields:: 2 cups
Serves:: 4

ingredients

2 cups cooked rice, cooled slightly
¹⁄₄ cup rice seasoning (optional)
water, as needed
salt, to taste
2 sheets nori, cut into squares
Fillings
¹⁄₂ cup tuna and japanese mayonnaise
¹⁄₂ cup umeboshi (Japanese pickled plum)
¹⁄₂ cup bbq chicken, chopped finely (or pork)
¹⁄₂ cup scrambled egg and soy sauce

directions

If desired, mix rice and furikake; set aside.
Rinse a small bowl with water, shaking off the excess water. Salt the bowl.
Add a scoop of rice to the bowl, then make a hole in the center for your filling.
Scoop about 2 tsp filling in the hole, then cover with rice.
Using wet hands, for the rice ball into whatever shape you like (ball, triangle, heart etc.).
Repeat with remaining ingredients.
To make it easier to eat, use squares of nori (seaweed) to pick up the onigiri. Careful not to keep the nori out too long (or touching the rice too long), as it loses its crispiness quickly.