10 March 2015


What is Onigiri? It's delicious. Stop asking questions.

Onigiri (oh-knee-gah-ree) is a Japanese food made from white rice formed into triangular or oval shapes, and often wrapped in Nori (seaweed). Traditionally the Onigiri is stuffed with Salmon, seaweed, fish flakes, pickled fruits, etc. I chose to fill it with Salmon. I also free styled with the recipe. Mostly because 1) didn't have the right ingredients 2) didn't want to run to the store 3) was tragically hungry (story of my life).

In my defense though, I feel like it was a fair adaptation for most (non Asian) at home cooks. I don't believe that most cooks will have Sushi Rice or Rice vinegar just hanging around. My insatiable Asian tummy says you're welcome for the modern adaptation. 

Yields: 5-6 Onigiri

  • 1 C White Rice (I used Jasmine Rice)
  • 1 1/2 T Vinegar (I used distilled)
  • 2 Filet Salmon
  • 1 T Grated Ginger
  • 1 T Minced Garlic
  • 1 T Soy Sauce
  • 1/2 Onion (radial cuts)
  • Nori 
  • Salted Water

Preheat your oven to 375 degrees.

Prepare your rice in the rice cooker normally.

Cut your onions, and place them in the bottom. These will act as aromatics, but also prevent sticking on the bottom so clean up will be a breeze. Place your fillet on top of the onions and season with soy sauce, ginger, and garlic. Cover with foil and place in the oven for 20-25 min (or until the salmon is cooked).

When the rice is done cooking  remove from heat,
 and add the vinegar. Let it cool. When the salmon is done cooking, chip up and allow to cool also.

Have a small bowl with salted water standing by to help loosen the rice from your hands. When ready wet your hands with your salt water, and grab a 1/2 C size of white rice and place in hands. Flatten it out, and fill with about 1 T of the Salmon. Carefully enclose the rice around the Salmon. To form the triangles keep one hand flat, and "tee-pee" the other. Making the angle of a triangle. Constantly rotate to get even angels, or until the desired shape is formed.  Form all the Onigiri PRIOR to placing the Nori on. Otherwise the Nori will become soggy, and you'll miss the textural contrast.

Here's what I would do differently:
  • I would chip up seaweed, and fish flakes into the rice to help flavor it. You could even have these chipped up and served on the side for people to dip into as they'd like. Also salt your rice.
  • I would also UNDER water the rice when cooking. You'll want it a little dry, because it will soak up moisture from the vinegar, and salted water from your hands. I measure the water with my hands and can't give you accurate details. Just your judgement though to make the rice dry.
  • On that note: I would use Sushi rice. The grains will hold their structure better as the Jasmine became a mushed. Just bite the bullet on this one, but again this was adapted to use your pantry.
  • Tempura Shrimp would be a great substitution to the salmon. Or Avocado would work nicely too. It's similar to Sushi, so you can truly be creative however you'd like.
  • Serve with a spicy mayo dip (mayo and Sirracha would work well).
  • I would season the Salmon with Sesame Oil (very lightly). 

08 April 2009

Chineey Boy!

Oooo whooo whooo! Okay, you no tell me it was a Filipino Fireside! 

So pretty much this happens twice a year after each General Conference of the LDS church. My opinion on this event has changed from a begrudging fat-itude to a delicious figured attitude!

For some reason the "devotional" part ran a bit longer than anticipated. My observations to why this happened: 1) They started late 2) They ran late.

In continuation with the lamentation that seems to be occurring, (mind you, let us not assume that I am guilty of any fat-itude or likewise its fat jokes...) but may I further comment on the large white man who decided to tell the brown people what's what. We will refer to him as Phil (Phil because he needs profession help from a loon doctor coincidentally sharing the same first name). After the conference there are light snacks available for... well snacking. As we proceeded to said table of desserts we were halted by a rather portly middle aged man who told us, "Due to crowding I've decided to direct the flow of traffic. Please go to the back of the line" First off, do NOT get loud wit me! Secondly, do you know who I am!? I am a brown mexa-pino in America (I was so mad I could write a letter...) Well my family and I laughingly walked away, because we help organize the snacks so we had full access on the serving side of the table and full access to the kitchen. IN YOUR FACE PHIL!

As far as the highlights, there is some amazing progress being done in the islands of the Philippines! It was also great to associate with lots of Filipinos who assumed I spoke their language but then realized after my "deer in the headlights" stare that I didn't and moved on.
The rest of  the evening was savored whilst I delighted in Vienna sandwhiches (recipe to follow...). It was the best invention ever, bread, Vienna sausages, and mayo! I was in fat kid heaven!