Recipe: Fish Onigiri

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Fish Onigiri.

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Onigiri is open to customization and experimentation—fillings popular in Japan include fish roe, karaage (small pieces of fried chicken), various veggies, and grilled beef. Traditionally, an onigiri is filled with pickled ume (umeboshi), salted salmon, katsuobushi, kombu, tarako, mentaiko or any other salty or sour ingredient as a natural preservative. Most Japanese convenience stores stock their onigiri with various fillings and flavors.

Fish Onigiri Fill your onigiri with just about anything you like. Like sake, tuna is another fish that's a highly popular filling for onigiri. It's most commonly mixed with sweet Japanese mayonnaise, and makes for a kind of Japanese take on a tuna salad sandwich.
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Ingredients Fish Onigiri namely:

You Need 2 Cups of Jasmine Rice.
You Need 1 can of tuna or salmon.
You Need 2 teaspoons of your choice of seasoning.
You Need 4 cups of water.
You Need 1 pack of seaweed chips.
You Set Up 4 cups of chicken or beef stock (optional and can replace water).

For a bit more luxurious onigiri filling, look for negitoro, or minced fatty tuna mixed with spring onion. Fish and seafood are an integral part of Japanese cuisine and I love salmon, so I would like to start with this savory filling. You may grill a block of salmon, shred it into small pieces using a fork, and mix it with mayo in a small bowl. It tastes great with rice and nori.

Here's how to make Fish Onigiri Langkah demi langkah

Place your rice in a fine mesh strainer and rinse under cold water until the water runs clear. this makes it slightly less sticky and easier to mold into those triangle riceball shapes!.
For most types of rice, you'll always use a ratio of 1 cup rice to 2 cups water. You CAN sub the water for chicken or beef stock to make the rice more flavorful..
Bring water to a boil, THEN add the rice. The rice will cool the water down, but be sure to keep the water at the same temp until it's simmering again. Once simmering, set the stove top heat to low and cover the pot. Check every 10 minutes until the rice is completely cooked..
Put the rice to the side once it's done, and open up a can of fish of your choice and mash it up in a bowl. Making the pieces minced will make it easier to put into the rice ball..
Assemble! Using plastic wrap, a zip lock bag, or rice ball mold, combine seasoning, rice, and fish together. After, carefully guide the mixture into a triangle shape..
Remove wrap or bag and place one seaweed chip at the base (the fatter end). The seaweed will get less stiff and more moist, making it flexible enough to wrap around the rice ball’s bottom..
Plate and serve!.

Salmon Onigiri is undoubtedly one of the classic onigiri and one of the most liked ones as well. They're fun to make and are a staple of Japanese lunchboxes (bento). You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with mayonnaise. You can fill an onigiri with anything, but the most common fillings in Japan are umeboshi (salted plum), kombu (seasoned kelp), and sake (grilled salmon). The rice used in onigiri is typically Japonica short rice, a short white grained rice. .

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