Onigiri - Japanese Rice Cakes
Hello dear readers.
Have you wondered how to make some traditional Japanese rice cakes? Well, here you can find the detailed description how to prepare the traditional fillings and shapes. They are a great and healthy snack and if you make a small version also a great thing to prepare for a party.
- 500g Sushi Rice
- 100g Beef Meat
- 100g Salmon
- 100g Tuna
- Nori, Sea Weed
- Soy Sauce
- Brown Sugar
- Spring Onion
- Hiroshimana, Japanese Cabbage
- Ume Boshi, Japanese Pickled Plum
- Bonito Flakes, Dried Fish Flakes
- Sake, Japanese Rice Wine (or some sweeter wine)
- Miso Paste
- Sesame Oil
- Lets start with the fillings.
- Prepare the salmon filling. Slightly salt the salmon and bake it on a pan or in a wok without using oil. After the fish is cooked let it cool down a bit and afterwards crumble it with your hands into small pieces. Make sure there are no bones left in the salmon meat.
- Prepare the beef filling. Cut the beef meat into approximately 1cm squares, add some brown sugar, soy sauce and shredded ginger. Mix well and bake on a pan or in a wok without using oil. After the meat is cooked, let it rest on a plate.
- Prepare the miso filling. Take some of the miso paste, add the finely chopped spring onion and some sake. Mix well.
- Prepare the tuna filling. Open the tuna can, remove the liquid. Add mayonnaise and wasabi and mix well.
- Prepare the hiroshimana filling. Remove the stalk from the boiled hiroshimana leafs. Chop the stalk into small pieces and mix well with some bonito flakes and sesame.
- Prepare the ume okaka filling. Carefully remove the stone from the ume boshi (Japanese pickled plum) and chop to small pieces. Mix the bonito flakes with a little soy sauce and add to the ume boshi. Mix it well together.
- Lets make the onigiri.
- Beef Onigiri. Use salty water to make your hand wet. Put some cooked sushi rice into your hand, put some of the beef into the middle and form a triangle shape. Make a little hole on the top and put some of the beef filling inside. When finished take some of the nori and put it on the bottom so it covers a bit of the sides as well. This is decorative and practical as well as you can hold the onigiri without sticking to the rice.
- Salmon Onigiri. Follow the same procedure like when producing the beef onigiri but instead of the beef filling use the prepared salmon filling.
- Ume Okaka Onigiri. Take some of the sushi rice and put it into a small bowl. Add some of the Ume okaka filling and mix well. After mixed, form a cylinder and as a final step put a string of nori around it.
- Miso Onigiri. Form a triangle from the sushi rice. Put some of the miso filling onto both sides and put for a while onto a hot pan with a little bit of sesame oil.
- Tuna Onigiri. Moist your hand with salty water. Put some of the sushi rice into your hand. Put some fo the tuna filling into the middle and cover with rice. From a flat circle. Make a little hole in the middle of the top side and put some additional filling into it.
- Soy Onigori. Moist your hand with a little soy sauce. Take some sushi rice and form a flat circle. Bake in a pan or wok with a little sesame oil. After one side is a bit baked turn and put a little more soy sauce onto it. Then turn again and moist with additional soy sauce.
- Hiroshimana Onigiri. Take some sushi rice, put it into a bowl and mix well with the hiroshimana filling. After this is done, form a cylinder and wrap int into the precooked hiroshimana leaf.