Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, fish onigiri. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Traditionally, an onigiri is filled with pickled ume (umeboshi), salted salmon, katsuobushi, kombu, tarako, mentaiko or any other salty or sour ingredient as a natural preservative. Most Japanese convenience stores stock their onigiri with various fillings and flavors. Onigiri, also known as Japanese rice ball is a great example of how inventive Japanese cuisine can be.. Unfortunately my wife doesn't like oily or strong tasting fish so I don't think she would be into the bonito or salmon.
Fish Onigiri is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Fish Onigiri is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have fish onigiri using 6 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Fish Onigiri:
- Prepare Jasmine Rice
- Prepare tuna or salmon
- Make ready your choice of seasoning
- Get water
- Get seaweed chips
- Get chicken or beef stock (optional and can replace water)
From cooked salmon onigiri to onigiri filled with marinated seaweed, tempura shrimp, or even American-style tuna salad, they're all delicious. Fill your onigiri with just about anything you like. Popular as comfort food in Japan, Onigiri comprises of steamed rice with a nori strip on the outside and savory fillings inside. The most common type of traditional filling is umeboshi or salted plum but you may also use grilled salmon, seasoned kelp, and so on.
Instructions to make Fish Onigiri:
- Place your rice in a fine mesh strainer and rinse under cold water until the water runs clear. this makes it slightly less sticky and easier to mold into those triangle riceball shapes!
- For most types of rice, you'll always use a ratio of 1 cup rice to 2 cups water. You CAN sub the water for chicken or beef stock to make the rice more flavorful.
- Bring water to a boil, THEN add the rice. The rice will cool the water down, but be sure to keep the water at the same temp until it's simmering again. Once simmering, set the stove top heat to low and cover the pot. Check every 10 minutes until the rice is completely cooked.
- Put the rice to the side once it's done, and open up a can of fish of your choice and mash it up in a bowl. Making the pieces minced will make it easier to put into the rice ball.
- Assemble! Using plastic wrap, a zip lock bag, or rice ball mold, combine seasoning, rice, and fish together. After, carefully guide the mixture into a triangle shape.
- Remove wrap or bag and place one seaweed chip at the base (the fatter end). The seaweed will get less stiff and more moist, making it flexible enough to wrap around the rice ball’s bottom.
- Plate and serve!
Popular as comfort food in Japan, Onigiri comprises of steamed rice with a nori strip on the outside and savory fillings inside. The most common type of traditional filling is umeboshi or salted plum but you may also use grilled salmon, seasoned kelp, and so on. Salmon onigiri, such as in the below recipe from Amy Kaneko's Let's Cook Japanese Food!, is classic; you can use freshly cooked and flaked salmon or flaked canned salmon. Onigiri originate from Japan and are often found in Japanese bento boxes. They are fun to make and you can stuff them with anything you feel like.
So that is going to wrap it up for this special food fish onigiri recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
