I need to make some onigiri balls for class. Anybody have ideas for fillings? I prefer non-perishable ideas.!
I've tried the tuna and mayonnaise, but I know the mayo can't sit out of the fridge overnight!. I want to make the rice balls over night and take it to school in the morning!. I only have an hour between leaving the house and the class, so that time amount isn't so bad!. I just need something that can sit out of the fridge overnight!.
I'd also prefer some non-pickled items, but I don't mind trying those!.Www@FoodAQ@Com
I'd also prefer some non-pickled items, but I don't mind trying those!.Www@FoodAQ@Com
Answers:
I have never heard of canned tuna mixed with mayo inside onigiri! :o(~
Try fresh tuna, smoked salmon or lox, cream cheese, or you can chop an assortment of veggies and use them seperate or together!. (carrots, cucumbers, bok choy, celery, onion) and mix those in with the cream cheese!. These are the simplest ingredients that I can think of!.!.!.and taste great, too!
The onigiri is traditionally shaped into smooth edged triangular shapes, not balls!. And seawood is optional, as is any of the pickled items such as beets!. :O)
As with sushi, it taste great with wasabi and/or soy sauce! :O) Or both can be mixed into the cream cheese mixture!. :O)
Enjoy!Www@FoodAQ@Com
Try fresh tuna, smoked salmon or lox, cream cheese, or you can chop an assortment of veggies and use them seperate or together!. (carrots, cucumbers, bok choy, celery, onion) and mix those in with the cream cheese!. These are the simplest ingredients that I can think of!.!.!.and taste great, too!
The onigiri is traditionally shaped into smooth edged triangular shapes, not balls!. And seawood is optional, as is any of the pickled items such as beets!. :O)
As with sushi, it taste great with wasabi and/or soy sauce! :O) Or both can be mixed into the cream cheese mixture!. :O)
Enjoy!Www@FoodAQ@Com
Below is a great recipe!!
(for 4 servings, 2 onigiri per serving)
Boiled rice
4 cups
(for 8 riceballs)
Salt
a little
Roasted sesame
a little
Nori
(toasted seaweed)
8 sheets
Fillings
(fish roe, bonito flakes, pickled plum)
1!. Divide the rice into eight equal portions (one for each riceball)!.
2!. Wash your hands well!. Wet your hands with water and cup a little salt, sesame and one portion of rice in your hand!.
3!. Make a little hole in the center of the rice with your finger and fill the hole with one or two of our favorite fillings!.
4!. Cover the filling with rice and press firmly with both hands, making sure the filling is securely in the center!.
5!. Squeeze the rice into a oval or triangle-shaped ball!.
6!. Wrap the onigiri with NoriWww@FoodAQ@Com
(for 4 servings, 2 onigiri per serving)
Boiled rice
4 cups
(for 8 riceballs)
Salt
a little
Roasted sesame
a little
Nori
(toasted seaweed)
8 sheets
Fillings
(fish roe, bonito flakes, pickled plum)
1!. Divide the rice into eight equal portions (one for each riceball)!.
2!. Wash your hands well!. Wet your hands with water and cup a little salt, sesame and one portion of rice in your hand!.
3!. Make a little hole in the center of the rice with your finger and fill the hole with one or two of our favorite fillings!.
4!. Cover the filling with rice and press firmly with both hands, making sure the filling is securely in the center!.
5!. Squeeze the rice into a oval or triangle-shaped ball!.
6!. Wrap the onigiri with NoriWww@FoodAQ@Com