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Here’s a deliciously FUN recipe for Simple Japanese Onigiri rice ball snacks. They’re filling, healthy, super cute and a great way to save both time and money. Make onigiri in the morning for the perfect afternoon afternoon snack, assuming you can wait that long to eat them…
We learnt this handy recipe at a sakura celebration in Miyoshi while wandering through Shikoku, Japan. After spending the morning making udon noodles with our feet (yep), it sounded like the perfect way to escape the cold, blustery weather, and maybe even try some local Japanese food…
Funny how nobody mentioned the karaoke.
Plate after plate reached the tiny table in front of us as we sat on the floor, Japanese style – homemadeoden stew, these tasty onigiri rice balls, and endless cups of free flowing sake and beer.
We ate and we drank, surrounded by music, friends, laughter and conversation. Blissfully unaware of the microphone inching closer and closer…
Until the spotlight was on me, that is. Eeeeeeeeek.
I blinked. Gulped.
Glared at Sarah who was just barely holding back the giggles.
Stood up, took a deep breath, grasped that microphone and…
Well, needless to say, blew everyone away with my flawless rendition of The Beatles.
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To this day I’m immensely grateful to this Simple Japanese Onigiri recipe and the two lovely Japanese ladies who taught it to us that day, saving us from further shenanigans of the karaoke-kind.
Sure, onigiri are kind of similar to sushi (rice, seasoning and seaweed), but they’re so much easier to make.
In minutes our new friends had whipped up another fresh batch by taking up a handful of cooked rice mixed with furikake seasoning (we LOVE Goma Shio aka salted black sesame seeds) and deftly moulding into a cute triangular shape. A small decorative sheet of nori seaweed and the onigiri was ready to eat.
All you need to make onigiri at home is cooked rice and your favourite seasoning. We recommend usingkoshihikari sushi rice which is stickier and will hold its shape better. You’ll be able to find sushi rice at most supermarkets while furikake is available in the Japanese section at Asian grocery stores.
To make your fresh onigiri look a little more authentic add a slice of nori around the base – it looks great and tastes great too. If you’re making onigiri ahead of time, it’s a good idea to store the nori separately from the rice until you’re ready to eat, otherwise it will go soggy.
In Japan you’ll often find onigiri filled with delicious hidden ingredients such as chicken and mayonnaise, tuna, pickled plum or seasoned kombu seaweed. But at home you can use whatever you want. How about some fried chicken, canned tuna or pickled vegetables? You’re only limited by your imagination… and your tastebuds of course.
A simple snack or exotic appetiser, we love onigiri because they are so easy to customise with your own flavour combinations. What will you add to make your own onigiri?
Soooo, pretty sure it’s no secret that Japanese cuisine is one of our all time favourites, when we’re not munching our way fiery through Malaysian Mee Goreng, crunchy Vietnamese Spring Rolls or super creamy No Cream Carbonara.
Oh god. So hungry right now.
How about you? What tasty world cuisine sets your cravings on fire?