Onigiri of the Week

Korean-Inspired Spicy Chicken Onigiri:

Yields: 4 onigiri

Prep Time: 15 minutes

Cook Time: 15 minutes

A Spicy and Delicious Choice for Onigiri of the Week!

• 1 cup cooked Japanese short-grain rice (warm)

• ½ lb boneless, skinless chicken breast, cut into bite-sized pieces

• 1 tablespoon Gochujang (Korean red pepper paste)

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon honey

• 1 clove garlic, minced

• ½ teaspoon ground ginger

• 4 sheets of nori (roasted seaweed)

• Toasted sesame seeds for garnish (optional)

Ingredients:

Instructions:

1. Spicy Chicken Filling: In a bowl, combine Gochujang, soy sauce, sesame oil, honey, garlic, and ginger. Add chicken pieces and marinate for at least 10 minutes.

2. Cook the Chicken: Heat a skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.

3. Prepare Rice: While the chicken cooks, add a pinch of salt to your warm rice and gently mix with your hands.

4. Assembly:

   • With plastic wrap: Place a piece of plastic wrap in your hand. Put a scoop of rice in the center and create an indentation. Add a generous spoonful of spicy chicken filling. Carefully bring the edges of the plastic wrap together to enclose the filling, gently forming a triangular shape.

   • With an onigiri mold: Fill the mold with rice, make a dent in the center, add the chicken, and add more rice. Press to seal and release the onigiri.
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5. Nori Wrap: Cut nori sheets in half. Wrap each onigiri with a strip of nori to keep the rice together.

6. Garnish and Serve: Sprinkle with toasted sesame seeds (optional) and enjoy!

Tips:

• Use slightly cooled rice, as hot rice will be too sticky.

• Wet your hands slightly to prevent the rice from sticking to them during shaping.

• If you don't have Gochujang, you can substitute with sriracha or another hot sauce of your choice. Adjust the amount for the desired spice level.

Last Week!
Onigiri of the Week

Salmon Mayo Onigiri:

This week's Onigiri of the Week is a true crowd-pleaser: Salmon Mayo Onigiri! Combining the savory richness of salmon with creamy mayonnaise, this onigiri is a perfect balance of flavors and textures.

It's a fantastic option for a satisfying lunch, a delightful afternoon snack, or even a fun addition to a bento box.

A Classic and Delicious Choice for Onigiri of the Week!

• 2 cups cooked Japanese short-grain rice (sushi rice is ideal)

• 4 oz canned salmon, flaked

• 2 tbsp Kewpie mayonnaise (or regular mayonnaise)

• 1 tbsp soy sauce (optional)

• 1/2 tsp sesame oil (optional)

• Shiokara (fermented salted fish paste) - a small dab for an extra umami kick (optional)

• Nori seaweed sheets, cut in half lengthwise

• Sesame seeds or furikake (optional, for garnish)

• Small bowl of water

• Salt

Ingredients:

Instructions:

1. Prepare the Salmon Filling: In a small bowl, combine the flaked salmon, mayonnaise, soy sauce (if using), and sesame oil (if using). If you're feeling adventurous, add a tiny dab of shiokara for an extra burst of umami flavor. Mix gently until well combined.

2. Season the Rice: While the filling chills, season the cooked rice with a pinch of salt. Use a rice paddle to gently fold the salt in without crushing the rice grains.

3. Shape the Onigiri: Wet your hands with water to prevent sticking. Take a portion of rice (about 2-3 tablespoons) and form it into a triangular shape. Make a well in the center and fill it with a spoonful of the salmon mayo mixture. Gently fold the rice over the filling and close the onigiri, ensuring a tight and even shape. Repeat with remaining rice and filling.

4. Wrap with Nori: Place the onigiri on a half sheet of nori, with the pointed end of the triangle facing the bottom. Fold the nori over the onigiri, covering the rice completely. You can either secure the nori with a small strip of another nori sheet or simply leave it wrapped.

5. Garnish (Optional): Sprinkle sesame seeds or furikake over the wrapped onigiri for an extra touch of flavor and visual appeal.

Tips:

• Use leftover cooked salmon for a delicious way to repurpose ingredients.

• For a spicier kick, add a dash of sriracha or shichimi togarashi (Japanese seven-spice pepper) to the salmon mayo mixture.

• If you don't have Kewpie mayonnaise, regular mayonnaise will work in a pinch.

• Toasting the nori sheets briefly over a low flame adds a nice crispy texture to your onigiri.

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We hope you love this classic onigiri recipe! Share your Salmon Mayo Onigiri creations with us using #Myonigiri on social media.

Enjoy your delicious Salmon Mayo Onigiri!

Additional Notes:

• This recipe yields approximately 4-6 onigiri, depending on the size you make them.

• Onigiri are best enjoyed fresh, but they can also be stored in an airtight container in the refrigerator for up to a day.

Previous Week!
Onigiri of the Week

Kimchi Onigiri:

If you love the bold, fermented flavors of kimchi, get ready to take your onigiri game to the next level! Kimchi onigiri offers a satisfying burst of spice, tanginess, and umami in every bite.

We'll walk you through how to incorporate kimchi into your onigiri, and even offer some tips for making your own kimchi at home!

A Spicy Twist on a Classic

Equipment:

• 2 cups cooked Japanese rice (short-grain rice is recommended)

• 1 cup finely chopped kimchi, plus extra juice

• 1 tablespoon gochujang (Korean red pepper paste)

• 1 teaspoon light soy sauce

• 1 teaspoon honey

• 1 teaspoon sesame oil

• Toasted sesame seeds (optional, for mixing into the rice)

• All the other ingredients from the Basic Onigiri Recipe

• Small saucepan or skillet

• Sharp knife

• Rice paddle or spoon

• Plastic wrap (optional)

• All the other equipment from the Basic Onigiri Recipe

Instructions:

1. Prepare the Kimchi Filling: In a saucepan or skillet over medium heat, add the chopped kimchi and a splash of its juice. Sauté until most of the liquid evaporates (about 3-4 minutes). Add gochujang, soy sauce, honey, and sesame oil. Stir until combined, then remove from heat and set aside to cool.

2. Mix the Kimchi Rice: In a large bowl, combine the cooked rice, cooled kimchi mixture, and optional sesame seeds. Gently fold until well incorporated.

3. Shape and Assemble: Follow the same instructions for shaping and assembling the onigiri as outlined in the Basic Onigiri Recipe.

Tips:

• Adjust the spice level: Control the amount of gochujang and kimchi to match your heat tolerance.

• Kimchi juice magic: Add a splash of extra kimchi juice while mixing the rice for an extra kick of flavor.

• Homemade Kimchi: Feeling ambitious? Try making your own kimchi for an even more authentic experience!

Ingredients:

Get Creative!

Kimchi onigiri is just the beginning. Try these other delicious fillings for an explosion of flavors:

• Kimchi and cheese: Gooey, melted cheese adds a creamy counterpoint to the kimchi's spice.

• Kimchi and tuna: Combine the fermented flavors of kimchi with the savory goodness of tuna for a satisfying onigiri experience.

• Kimchi fried rice onigiri: Got leftover kimchi fried rice? Stuff it inside your onigiri for a flavor bomb!

Previous Week!
Onigiri of the Week

Basic Onigiri Recipe

Welcome to My Onigiri, your one-stop shop for all things onigiri! Today, we're starting your rice ball journey with the Basic Onigiri, a simple yet delightful recipe that forms the foundation for endless flavor exploration.

This recipe is perfect for beginners and seasoned onigiri makers alike. It's a great way to experience the fluffy rice, savory fillings, and satisfying seaweed wrap that make onigiri such a beloved Japanese food.

Your Gateway to Deliciousness!

Equipment:

• 2 cups cooked Japanese rice (short-grain rice is recommended)

• 2 tablespoons toasted sesame seeds (optional)

• 1 tablespoon furikake (rice seasoning)

• 1 sheet toasted nori seaweed, cut into squares

• Salt

• A small bowl of water (for wetting your hands)

Ingredients:

• Sharp knife

• Rice paddle or spoon

• Plastic wrap (optional)

Instructions:

1. Prepare the Rice: If you haven't already, cook your Japanese rice according to package instructions. Let it cool slightly until it's comfortable to handle, but still warm.
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2. Season the Rice: In a large bowl, gently fold the toasted sesame seeds and furikake into the cooked rice. Don't overmix, or you'll crush the rice. For a touch of extra flavor, you can sprinkle a little bit of salt while mixing.
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3. Wet Your Hands: Lightly dip your hands in the water to prevent the rice from sticking. Shake off any excess water.
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4. Shape the Onigiri: Scoop up a portion of rice using your hands and gently form it into a triangular shape. You can also experiment with other shapes like balls or ovals!

   Tip: For a tighter and more even shape, use a sheet of plastic wrap. Wrap the plastic around the rice and press it gently into your desired shape.
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5. Wrap with Nori: Place a square of nori seaweed on a clean surface, shiny side down. Gently position your shaped rice ball on top of the nori. Fold the nori up and around the rice, covering the bottom and most of the sides. You can use a small amount of water to adhere the nori to the rice if needed.

Classic Onigiri Favorites

• Umeboshi (Pickled Plum): Tangy, salty, and a traditional choice

• Tuna Mayo: Creamy, comforting, and a crowd-pleaser

• Salted Salmon (Shiozake): Simple yet deeply flavorful

• Kombu (Simmered Seaweed): Savory and subtly sweet

• Okaka (Bonito Flakes with Soy Sauce): Packed with umami richness

Creative Onigiri Twists

• Teriyaki Chicken: Sweet, savory, and perfect for leftovers

• Kimchi: Spicy, fermented goodness for bold palates

• Fried Garlic Spam: A Hawaiian-inspired flavor bomb

• Avocado with Cream Cheese: Lush, creamy, and unexpectedly delicious

• Mentaiko (Spicy Cod Roe): A burst of briny umami and a touch of heat

Next Onigiri Recipes to Watch Out for:

Vegetarian/Vegan Onigiri Delights

• Pickled Vegetables (Tsukemono): A medley of textures and flavors

• Edamame with Sesame Oil: Earthy and satisfying

• Miso with Toasted Sesame Seeds: Nutty, salty, and deeply savory

• Hijiki Seaweed Salad: Healthy and packed with umami

• Sweet Potato with Furikake: Slightly sweet and sprinkled with seasoning