Hearty and Delicious 3 Types of Onigiri
Quick & Easy Onigiri Using Leftover Side Dishes – 3 Flavorful Recipes
Here’s how to make simple yet satisfying onigiri in three different flavors, using up side dishes you already have at home. Perfect for kids’ snacks or a light meal.
Pollock Roe & Mayo Onigiri- 100g warm cooked rice
- 1 pollock roe sac (membrane removed)
- 1 Tbsp mayonnaise
- 1 tsp black sesame seeds
- 1 tsp sesame oil
- 1/2 sheet of nori (seaweed for kimbap)
Spinach Onigiri- 100g warm cooked rice
- 1 handful of seasoned spinach (finely chopped)
Dried Anchovy & Nut Onigiri- 1/2 cup stir-fried dried anchovies
- 100g warm cooked rice
- 1 sheet of nori (seaweed for kimbap, cut into strips)
- 100g warm cooked rice
- 1 handful of seasoned spinach (finely chopped)
Dried Anchovy & Nut Onigiri- 1/2 cup stir-fried dried anchovies
- 100g warm cooked rice
- 1 sheet of nori (seaweed for kimbap, cut into strips)
Cooking Instructions
Step 1
To make the Dried Anchovy & Nut Onigiri, start by shaping 100g of warm rice into a ball. Create a small hollow in the center of the rice ball. Fill this cavity with about 1/4 cup of the stir-fried dried anchovies. Cover with a little more rice and shape it again into a round ball, ensuring the filling is well-contained within the rice.
Step 2
Take one sheet of nori for kimbap and cut it into four equal pieces. Place the shaped rice ball onto a piece of nori. For a better fit, you can trim the corners of the nori slightly with scissors before wrapping it snugly around the rice ball. This completes your ‘Darky Onigiri’ (referring to the dark nori wrap). The savory anchovies and crisp nori create a delightful combination.
Step 3
Let’s prepare the ingredients for the Pollock Roe & Mayo Onigiri. For the pollock roe, remove the membrane and use only the roe inside. If you have whole sacs, you can gently scrape out the roe with the back of a knife or a spoon to separate it from the membrane.
Step 4
In a small bowl, combine the removed pollock roe with 1 tsp of black sesame seeds and 1 tsp of sesame oil. Mix well to create the seasoning. The pollock roe is naturally salty, so no extra seasoning is usually needed.
Step 5
In another bowl, combine 100g of warm cooked rice with 1 Tbsp of mayonnaise and the seasoned pollock roe mixture. Gently mix everything together, being careful not to mash the rice grains. The umami from the roe and the creaminess of the mayonnaise blend beautifully with the rice, enhancing its flavor.
Step 6
Scoop a portion of the seasoned rice mixture into your palm and shape it into an oval. Aim for a size that’s easy for children to eat in one bite.
Step 7
For the Pollock Roe & Mayo Onigiri, take a piece of nori, cut it in half lengthwise, and then cut that half into six thin strips. Wrap one of these nori strips around the oval-shaped onigiri. This adds a nice visual touch and makes them easier to handle. Your ‘Pollock Roe & Mayo Onigiri’ are now complete!
Step 8
To make the Spinach Onigiri, mix 100g of warm cooked rice with the finely chopped seasoned spinach. The vibrant green of the spinach will beautifully color the rice, making it visually appealing.
Step 9
Take portions of the spinach-mixed rice and shape them into round, slightly flattened balls using your palms. Creating fun shapes can make them even more appealing for children. Your ‘Spinach Onigiri’ are now ready!
