Perhaps similar to a chicken wrap, onigiri is like Japanese's version of a quick simple meal or a snack on the go. However, fast and easy doesn't mean the onigiri must be boring and bland. Instead, we're going to use some of the super-matching ingredients to bring out that extra aroma, making some hella satisfying rice balls.
Egg scallion and shio kombu onigiri 蔥蛋塩昆布日式飯糰 -
Ingredients (about 3 rice balls)?
- 1 egg
- 2 tablespoons shio kombu 塩昆布
- 1 1/2 cups cooked short grain white rice
- 1 big dried nori sheet
- 2 strings scallion
- 1 tablespoon olive oil
- Some sesame oil
- Some salt
How?
Precook the rice. Once ready, fluff the rice and wait till some steam has been escaped. Oil a big mixing bowl to prevent sticking, I used sesame oil here.
Beat one egg with tiny pinch of salt. Drizzle one tablespoon of olive oil to a pan and switch to medium heat.
Once warm enough, pour in the beaten egg and start scramble the eggs to smaller pieces. Scoop out to oiled big mixing bowl that we prepped earlier.
Destem and chop the scallion. Add that to the bowl too together with about 1 1/2 cups of cooked rice. Also add 2 tablespoons of shio kombu and 1/2 teaspoon of sesame oil. Fluff while mixing these ingredients gently till evenly blended.
Trim the nori sheet to rectangular pieces, or you can use the snack-pack, the nori sheets inside usually come as rectangular shaped.
Divide the rice mixture to 2 or 3 equal portions. Roll and shape each portion to a ball. Remember to use some force so the rice can stick together, but not too hard and break the rice. Wrap the rice ball with nori sheet and serve immediately.
I had to take pictures, which takes time, otherwise it's best to enjoy the onigiri as soon as it's been wrapped with nori sheet. The nori sheet turns soft basically in the blink of an eye. But even with soggy nori sheet after some pictures, I still enjoyed this onigiri flavor combo, just love that salty touch from the shio kombu.
Other onigiri recipes:
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