Stephanie Sharp - Onigiri with a Twist Cookbook: Modern Onigiri Recipe Twists
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Then this Onigiri With A Twist Cookbook has recreated some of Japans oldest onigiri recipes and has added some modern ones as well as some international fusion recipes. The bottom line, these are nutritious recipes you can prepare from the comfort of your own home.
If you love Japanese and Asian recipes then, this book is for you; also, if you are interested in being on the diet of the long livers, then look no further. The combination of healthy ingredients is guaranteed to assist you in living a long, healthy life.
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Onigiri with a Twist Cookbook
Modern Onigiri Recipe Twists
BY
Stephanie Sharp
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Copyright 2020 by Stephanie Sharp All rights reserved.
No part of this Book may be transmitted or reproduced into any format for any means without the proper permission of the Author. This includes electronic or mechanical methods, photocopying or printing.
The Reader assumes all risk when following any of the guidelines or ideas written as they are purely suggestion and for informational purposes. The Author has taken every precaution to ensure accuracy of the work but bears no responsibility if damages occur due to a misinterpretation of suggestions.
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Table of Contents
Did you know that Onigiri simply translates to rice balls in Japan?
Thats right! Rice balls are called onigiri in most of Japan. The regions that dont refer to them as Omusubi. They were named from the preface of how they are made, i.e onigiri, formed from nigiri that means to grip and musubi that literally means to bond or tie something.
Onigiri is often compared to sushi and even Japanese sandwiches based on the flavors. It is often enjoyed for lunch, on picnics and evenlight dinners. There are so many different flavors and filings for you to enjoy, mix and experiment with that your palate will be entertained for days. So, lets not delay any further, its time for onigiri.
This exotic modern onigiri cone will leave you to refresh and impressed.
Yields: 3 cones
Time Needed: 30 minutes
Ingredients:
- Cooked Plain rice (1 cups)
- Shiso Leaves (6)
- Mango (1, seeded, and julienned)
- Pineapple (1/2, thinly sliced)
- Crab Meat (1 Cup, shredded)
- Nori (3 sheets)
- Kewpie Mayo (2 tbsp.)
- Tobiko (1 tbsp.)
- Sesame Seeds (to sprinkle for garnish)
Directions:
1. Place your nori on a flat surface with the silkier side facing down.
2. Top with 4 tablespoons of your Plain rice. Carefully wet your palms with water then proceed to rub your palms with a dash of salt.
3. Spread the rice evenly over the left side of the nori sheet. Once spread evenly sprinkle with sesame seeds.
4. Top with two Shiso leaves on a bias, followed by some mango, crab, a slice of pineapple, and a teaspoon of kewpie mayo.
5. Placing your index and middle fingers in front of your filling to hold it in, position your thumbs below the nori sheet and roll the nori from the left-hand corner to the top right end forming a cone.
6. Use a grain of rice to stick your nori together.
7. Top with Tobiko, and sesame seeds
8. Repeat with all three sheets.
9. Serve and Enjoy!
Sake, the Japanese name for Salmon, is a popular Sashimi fish used in both sushi and onigiri.
Serves:
Time: 30 minutes
Ingredients:
- Cooked Plain rice (1 cups)
- Fresh Salmon (4 oz., sashimi grade, thinly sliced lengthwise)
- Cucumber (4oz, diced)
- Fresh Crab Meat (4oz., sashimi grade, diced)
- Sesame Oil (1/2 tsp.)
- Nori (1 sheet, cut into strips)
- Sesame Seeds (2 tbsp.)
- Salt (enough to fill a small bowl, can put back what is not used)
Directions:
1. Combine crab meat, cucumber, and sesame oil in a medium bowl.
2. Set your rice next to you, a second bowl next to it with salt, an empty bowl in front of you and finally another large bowl with water.
3. Add a heaping spoonful of rice to the empty bowl (as much as needed for the size of onigiri you want to achieve).
4. Dip your hands into your water bowl, then rub your wet hands with a dash of salt.
5. Press the serving of rice into your palm to create a small well.
6. Add in your fillings combined in step one, then push it lightly into the rice.
7. Form the rice into a ball of triangle (based on preference).
8. Wrap your onigiri with a strip of nori then dip into sesame seeds if you so desire or serve. Enjoy!
If you love the taste of rich Japanese fish then this one is a must try.
Yields: 6 pieces
Time: 30 Minutes
Ingredients:
- Cooked Plain rice (1 cups)
- Fresh Yukari (6 oz., thinly sliced)
- Sesame Oil (2 tbsp.)
Directions:
1. Set your rice next to you, a second bowl next to it with salt, an empty bowl in front of you and finally another large bowl with water.
2. Add a heaping spoonful of rice to the empty bowl (as much as needed for the size of onigiri you want to achieve).
3. Dip your hands into your water bowl, then rub your wet hands with a dash of salt.
4. Press the serving of rice into your palm to create a small well.
5. Form the rice into a ball of triangle (based on preference).
6. Wrap your onigiri with a strip of whale then drizzle with sesame oil if you so desire or serve. Enjoy!
A spicy combination of fresh tuna, nori, and Plain rice.
Yields: 8 pieces
Time: 30 minutes
Ingredients:
- Cooked Plain rice (1 cups)
- Fresh Tuna (4 oz., sashimi grade, minced)
- Sriracha Sauce (3 tsp.)
- Green Onion (1 tsp, chopped)
- Sesame Oil (1/2 tsp.)
- Nori (1 sheet, halved)
- Sesame Seeds (2 tbsp.)
- Spicy Mayo (optional for garnish/dipping)
Directions:
1. Combine minced tuna, green onions, sesame oil, and sriracha sauce.
2. Set your rice next to you, a second bowl next to it with salt, an empty bowl in front of you and finally another large bowl with water.
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