I made Onigiri(rice bowls) for my hiking lunch yesterday.
The right one is Mentaiko(seasoned cod roe) onigiri: I wrapped it with Nori(dried laver seaweed). The left one has picked plum inside and I seasoned with shio-konbu.
Since I am the only one who eats rice regularly in my house, I usually cook rice, wrap them into single serving packages, and freeze them so that I can eat rice whenever I want to instantly. I can enjoy steaming hot rice just by sticking a pack of rice in a microwave and heat it for about 1 min.
If you don't have much experiences shaping onigiri, I recommend using plastic wrap. Your hands does not become dirty and you don't have to worry about making onigiri soggy (Normally, you have to wet your hands when you shape onigiri so that onigiri won't stick to your hands).
*2 small Onigiri
- 7oz cooked rice (200g)
- 1 Ume (pickled plum)
- 1 bite-size Mentaiko (seasoned cod roe(raw or grilled))
- Nori(dried laver seaweed)
- Shio-konbu(seasoned kelp)
- Place a sheet of plastic wrap on a board, sprinkle a little bit of salt and spread rice on it.
- Make a small dent in the center and add seasoned cod roe in the center. Cover the filling by bringing all 4 corner edges of wrap to the center and make a ball. Sprinkle a little bit of salt on top.
- Place the wrapped rice ball on your left hand. Make a V shape with your right hand and press onigiri. Rotate each corner of onigiri until you make the desirable triangle shape.
- Take the wrap off and wrap it with Nori(dried laver seaweed).
- Follow the same process above except seasoning rice with salt (Shio-konbu seasons the rice ball). Use pickled plum as filling instead.
- Sprinkle shio-konbu around rice ball and serve.