Ingredients
- Rice (short grain or medium grain is best)
- Protein filling of choice (see filling recipe bellow)
- Seaweed
- Soy Sauce
- Sugar
- Sesame oil
Spam and Egg filling
- Spam diced and cooked
- Scrambled egg
Sriracha Salmon Mayo filling:
- Canned salmon (can sub with and other canned fish) or cooked salmon
- Mayo
- Sriracha
Directions
- Cook your rice and set aside to cool. DO NOT try and make the onigiri immediately you will burn your hand on hot rice.
- (optional) Mix rice vinegar and salt into the rice. This just gives it a nice taste.
- Prep your filling of choice.
- Combine soy sauce, sugar, and sesame oil and add a little bit to your filling.
- To make the rice balls keep your hands wet with water so the rice doesn’t stick. Put some rice in the palm of your hand and flatten making a pocket in the middle for filling. Add filling then put more rice on top and shape the ball. Tip: working quickly helps keep them looking nice so they don’t get too overworked. Also try and keep the fillings from being too watery as that repels the rice.
- Once done, drop a little of the soy sauce mix on top of the rice balls and serve with seaweed.
Time: about 20-25min