Fast. Easy. Delicious. Healthy. This Japanese rice balls packed with wholesomeness, definitely makes a great packed lunch and easy to eat on the go.
I have to admit I miss blogging very much. When I first decided to join this group, I never considers this to be a long-term commitment and I always thought that I can stop anytime I want to. Turned out… I’m totally addicted to it. Gulp! I decided to stop blogging last December because I didn’t have enough time and I had to prioritize among works, projects, house chores and family. It was a tough decision but I decided to let go of my previous blog, The Urban Mrs. The website contract had ended and I didn’t renew it as I thought I’d never blog again. And I was totally wrong!
Maybe it’s a coincidence, out of the blue Frederick mentioned my blog. He told me how he missed seeing me blogging and having fun … so for his birthday this year (which is last week), he requested me to make a comeback to blogging world again. Yep, he’s definitely a keeper!
So now, let’s talk about something fun … and yummylicious! O-nigiri (お握り or 御握り; おにぎり?), also known as o-musubi (お結び; おむすび?) or rice ball. It usually comes in triangular or oval shapes, wrapped in seaweed; however onigiri do not have to be triangular in shape, covered with nori seaweed, or have a filling.
Back in college days, I always brought my lunch from home – well, most of the time – as I would go straight to work after classes. So I had to bring simple foods to eat on the road. Onigiri is definitely it! I haven’t had it for a while, until few months ago when I went to downtown SF and saw onigiri stall. I couldn’t resist myself from not giving it a try, and buried my face on their unagi and bacon onigiri. Yes, everything tastes great with bacon, so here we go!
PrintOnigiri
Description
Fast. Easy. Delicious. Healthy. This Japanese rice balls packed with wholesomeness, definitely makes a great packed lunch and easy to eat on the go.
Ingredients
Rice
- Follow the directions for cooking the rice. Note it should be Japanese-style rice so it sticks together easily. However, you might want to leave the rice in the pot for about 20 to 30 minutes before turning the rice cooker or pot on, so that the rice can become sticky.
- Let the rice stand for a few minutes for it to cool down before proceeding. As you’re waiting, make your fillings (if applicable as this is optional).
Fillings
Spam
- 1 can spam, cut into strips
Tuna
- 1 can of chunk light tuna
- Low sodium soy sauce
- Sesame seeds
Baked miso salmon
- Vegetable oil, for coating the aluminum foil
- ½ cup mirin
- ½ cup miso paste
- ¼ cup packed light brown sugar
- ¼ cup soy sauce
- 2 tbs peeled and grated fresh ginger (from about a 2-inch piece)
- 1 salmon side (about 3½ pounds), skin on
- 2 teaspoons white sesame seeds, toasted
Instructions
- Spam: place a sauté pan on a burner, turn up the heat, and fry away for 1-2 minutes on each side.
- Tuna: combine all ingredients and mix well.
- Baked miso salmon: heat the oven to broil and arrange a rack in the middle. Line a large rimmed baking sheet with foil and coat the foil with vegetable oil; set aside.
- Whisk the mirin, miso, brown sugar, soy sauce, and ginger in a medium bowl until combined. Reserve ⅓ cup of the miso mixture in a small bowl; set aside.
- Rinse the salmon under cold running water, pat dry with paper towels, and place on the baking sheet skin-side down.
- Brush the salmon with all of the reserved ⅓ cup miso mixture. Cover with plastic wrap and refrigerate for 30 minutes.
- Remove the fish from the refrigerator and discard the plastic wrap. Broil the salmon on the baking sheet, rotating once or twice, until it’s just opaque in the center and a golden brown crust has formed, about 10 to 12 minutes.
- Remove the salmon from the oven, transfer it to a plate. Flake fish with a fork and sprinkle it with sesame seeds.
How-to-shape:
- Round ‘visible inside’ shape onigiri:Place a cutting board or wax paper on the counter and wet your hands with water thoroughly (you can add a pinch of salt to your water). This is to keep the rice from sticking to your hands (although some grains will still stick) and to keep your hands cool from the hot rice. Scoop some rice with a spoon or scooper.
- Make a deep crater in the rice ball, but don’t puncture it to the point that your fingers slip to the other side! This is where your filling is going to go, so just deep enough to place things in.
- Insert your fillings into the hole and wrap nori (seaweed) around your onigiri.
- Triangle shape onigiri:Place a cutting board or wax paper on the counter and wet your hands with water thoroughly (you can add a pinch of salt to your water). This is to keep the rice from sticking to your hands (although some grains will still stick) and to keep your hands cool from the hot rice. Scoop some rice with a spoon or scooper.
- Make a deep crater in the rice ball, but don’t puncture it to the point that your fingers slip to the other side! This is where your filling is going to go, so just deep enough to place things in.
- Insert your fillings into the hole and make sure that you don’t overfill it!
- Fold some rice over the hole/crater so that all fillings are hidden. If you press too lightly, the rice won’t stick together and will crumble as you eat it. If you press too hard, the rice will get mushy and soggy. To make a triangle, make an “L” shape with your hand and use that to shape your rice with.
- Wrap nori (seaweed) around your onigiri. The seaweed keeps your hands rice-free and keeps the rice ball in its shape.
- Category: Breakfast, Lunch, Snack
- Cuisine: Japanese
Starters and Snacks
- Easy Apple Dumplings by Hezzi-D’s Books and Cooks
- Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
- Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
- Arepas de Queso (cheese stuffed cornmeal cakes) by A Kitchen Hoor’s Adventures
- Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
- Eggy Rice Wraps by Jane’s Adventures in Dinner
- Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
- Onigiri by Brunch With Joy
- Stuffed Shell Pierogies by Seduction in The Kitchen
- Scotch Eggs with Sriracha Dipping Sauce by Run DMT
- Celery Root and Lentil Lettuce Wraps with Yogurt-Garlic Dressing by The Wimpy Vegetarian
- Thai Peanut Stuffed Jalapenos by Healthy. Delicious.
Entrees and Mains
- Rouladen by The Not So Cheesy Kitchen
- Stracci di Antrodoco by Manu’s Menu
- Eggplant Rollatini by MealDiva
- Grandma Katrinas’ Russian Cabbage rolls (Golubtsy) by European Cutie
- Chicken Cordon Blue by The Foodie Army Wife
- Lunchroom Meatroll by MarocMama
- Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
- Chicken Taco Egg Rolls by Table for Seven
- Shrimp Tempura Rolls by Small Wallet, Big Appetite
- Herbed Stuffed Salmon by Nosh My Way
- Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
- Bademjan Shekam-por – Persian Stuffed Eggplant by Culinary Adventures with Camilla
- Southwest Breakfast Burrito by It’s Yummi!
- Mascarpone Blueberry Stuffed French Toast by gotta get baked
- Korean-style Meaty Stuffed Potatoes by kimchi MOM
- Steak Smothered Burritos by Cookin’ Mimi
- Strawberries and Cream Pancake Roll by Curious Cuisiniere
- Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
- Greek Rolled Meatloaf by Kudos Kitchen By Renee
- Shrimp Burritos Con Queso by Cooking On The Ranch
- Bee-Bim Bop Sushi Rolls by NinjaBaking.com
- Angel Hair Shrimp Lettuce Wraps by Family Foodie
- Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
- Zucchini Boats by Confessions of a Culinary Diva
- Girl’s Camp Breakfast Burritos by Hot Momma’s Kitchen Chaos
- Crab Louie Stuffed Chicken by Cindy’s Recipes and Writings
- Rustic “Wrapped” Tart with Ramps by Delaware Girl Eats
- Potato Roll Stuffed with Ham and Cheese in Red Sause by Basic N Delicious
- Ham, Turkey and Cheddar Turnovers by Magnolia Days
- Crispy Chipotle Shrimp Burritos by Bobbi’s Kozy Kitchen
- Caprese Stuffed Chicken Bread by Peanut Butter and Peppers
- Pizza Pockets by girlichef
- Ham and Cheese Crescent “Roll” Stromboli by Rants From My Crazy Kitchen
- Beef Wellington Braciole by Cupcakes & Kale Chips
- Greek Salad Wrap by The Messy Baker
- Herbed Venison Lettuce Wraps by Sue’s Nutrition Buzz
All things Sweet
- Carrot Cake Cinnamon Rolls by Chocolate Moosey
- Chocolate Hazelnut Rugelach by Desserts Required
- Chocolate Cake Roll by That Skinny Chick Can Bake
- Cannoli Stuffed French Toast by Momma’s Meals
- Lemon Poppyseed Swirl Cookies by What Smells So Good
- Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
- Raspberry and Mascarpone Stuffed French Toast by La Bella Vita Cucina
- Chocolate Chip Banana Sweet Rolls by Big Bear’s Wife
- Orange Chocolate Swiss Roll by Noshing With The Nolands
- Salted Caramel Chocolate Cookies by Alida’s Kitchen
- Flourless Peanut Butter and Jelly Cookies by Pies and Plots
- Sopapilla Cheesecake Puffs by The Weekend Gourmet
Awww these are soooo cute! And I am sure they taste great too!
Thanks, Manu. Hope you get a chance to give it a try.
I have to say how cute! I love your recipe!
Thanks, Jennifer. Love your caprese stuffed chicken breasts, too!
Linda!!! You’re back!!!! Hooray! and oh my gawd. . I love this!!! SO CUTE!!!! Recently, a friend of mine made little panda bear O-nigiri!! so cute!! Love this so much! and so glad to have you back! love love love the logo!
Thanks, Alice. So glad to be back and hope I can catch up and stay on track. Woot woot! 😀
Welcome back! I love the new look and i LOVE onigiri! Lovely photos!
I have moments when I consider shutting everything down especially those times when I get really overwhelmed. But I love the relationships that have developed online (of all places) and the creative outlet my blog provides. Anyway, I hope you’re back for a while…your absence was certainly felt! 🙂
Thanks, Amy.. So glad to be back, missed my SundaySupper family. I completely agree, blogging cheers me up.
I’ve never cooked with spam but I’m feeling a need to go pick some up & try this out! Sounds wonderful & I couldn’t help but smile at your last picture with the smiley rice face. Adorable!
Thanks, Jen. Hope you like it, too. 🙂
Well I am sorry I missed your previous blog, but glad you have this one. I love sushi but never attempted to make it myself. Yours are stunning and look absolutely amazing. Good thing you listed to your hubby. Welcome back to the blogging world and to #Sundaysupper.
Thanks, Marlene. So glad to be back and connected again. Can’t wait to collaborate with you one of these days.
So glad you decided to come back to the blogging world!! Look at how gorgeous those are, amazing!!
Thanks, Tara. Yes, I missed my SundaySupper family so much! 🙂
How cute is that!
Thanks, Connie.
I’m SO glad to see you blogging again, Linda! What a nice hubby to encourage you to follow your passion. And thanks for sharing these rice balls…they made me smile 🙂
Thanks, Liz. Yes, happy to be back again. Hope to see in Seattle again.
I’ve got to try making these! And I really want to make the baked miso salmon even without turning it into a roll. Love!!
Thanks, Susan. Yes, baked miso salmon is the best and we sometimes have it over salad, too.
Welcome back to blogging and Sunday Supper!
Thanks, Melanie. So happy to be back here.
Cute faces on these! The miso salmon ones sound amazing!
Thank you! Hope you get a chance to try it.
That piece with the face is beyond adorable. And looks delicious too.
Thanks, Renee. We really enjoyed it and hope you get a chance to give it a try.
Welcome back! Blogging is pretty hard to step away from, isn’t it? 🙂 These look fantastic, looks just like it came from a sushi restaurant.
Thanks, Susan. Totally agree with you. 😀
Such gorgeous pictures! And good for you for following your heart and passion!
Thanks, Julie. Yes, excited to be back. 😀
I think Frederick was right! Welcome back to blogging and thanks for starting with such a great recipe. I love the different style options!
Those little smiley faces are too cute!
Love these little guys. So tasty and so cute. Soooo glad you are back 🙂
Welcome back!!
One of my favourite all time meals!! I’m craving it now 🙂
I love these, and I have lots of leftover nori from my sushi so I can’t wait to give this a try. Such a low cost meal idea which we need right now.
Onigiri is one of my fave things ever! I used to make them lots but haven’t in a while. You’re making me want to break out the rice cooker again!
Unagi and bacon does look to be a delectable mix of ingredients, Linda. Your baked salmon with miso looks marvelous too. P.s. Nice to know another onigiri fan =)