Onigiri
Stuffed with a fried salmon, sesame chicken or potato mayo, these delicious japanese rice balls make an ideal quick snack for lunch.
1 hours 25 minutesDifficulty:MediumIngredients
- 360 gJapanese rice, rinsed and washed
- 420 mlwater
- furikake (Japanese rice seasoning, optional)
- 2nori sheets, cut into three strips each
- salt
Potato Mayo Variant
- 1potato
- 2 tbspmayonnaise
- 0.5 tspvinegar
- 1 tspsugar
- salt
Sesame Chicken Variant
- 300 gchicken breast, cut into bite-sized pieces
- 1 tbspsoy sauce
- 2 tspsugar
- 1 tbspmayonnaise
- 0.5 tspsesame oil
Fried Salmon Variant
- 200 gsalmon fillet
- salt
Steps
1) Cook rice by placing rice and water in a heat-proof bowl and cooking on Steam-Med mode for 20 minutes. Cool slightly and mix with furikake (if using) to taste.
2) To assemble onigiri, rub some salt onto both hands and spread some rice onto one palm. Place 1-2 teaspoons of selected filling (use any of the variants in this recipe) in the centre of the rice and top with more rice. Press into a triangular shape and wrap a piece of nori around the rice.
Fried Salmon
Rub salmon with a generous amount of salt. Place on baking tray lined with aluminum foil and cook on Healthy Fry mode for 20 minutes or until cooked. Cool, then flake the salmon.
Sesame Chicken
Combine all the ingredients. Spread chicken out on baking tray lined with aluminum foil and bake on Convection (with preheat) mode at 190oC for 15 – 20 minutes until cooked. Cool, then cut into small pieces
Potato Mayo
Steam potato on Steam-Med mode for 25 minutes or until cooked. Peel off potato skin, cut into small cubes and toss with mayonnaise, vinegar, sugar and salt to taste.
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