Onigirazu (Japanese Rice Ball /Sandwich)

What is Onigirazu? For the benefit of those that has never come across this term, "onigiri" means Japanese rice ball, and this reinvention of wrapping rice with seaweed has evolved into another form. Rather then the usual round or triangular shape, onigirazu takes on the shape of a flat rectangle, much like a rice sandwich in seaweed. :)

I think this is such a fabulous idea if you ask me. So much easier for busy mums to prep this! And my kids are such onigiri fans, they can eat this everyday. So I reckon I post this up so all you mummies or just onigiri fans can try this out. ;) I got the idea from none other then my favorite Japanese Chef, Masa. 

This is just a short post to show how to wrap up the onigirazu because I find it a little challenging if I had not see the online instructions. Note that the filling ingredients used can changed according to your preference.

Ingredients for Onigirazu (serves 2 -3 pax)

3 sheets of seaweed

500 g cooked sushi rice

•  Cooked from 1 cup of raw rice. Once cooked, add 1 tsp Japanese rice vinegar and 1 tsp mirin

200 g fresh salmon, washed 

1 Japanese cucmber, peeled and 

5 crabmeat sticks, shredded and mixed with 1 tbsp Japanese mayo 

1 large beaten egg

• Mixed with 1/2 tsp soy sauce, 1/2 tsp mirin. Cooked at low fire on non stick pan. Dish out and fold in to a square form about 5 cm by 5 cm

Method:

• First, place a plastic sheet on your clean work area. The plastic wrap must be at least 4 cm longer (length and breadth) then the seaweed sheets.
• Place the seaweed sheet over the plastic wrap, centralize it.
• Scoop about 100 g of the cooked sushi rice and place in the middle of the seaweed sheet.

• Using your rice scoop, arrange the rie so that it is squarish form as shown above. Making sure you leave some allowance on the corner edges.
• Next you add on the ingredients you want. I am using salmon mayo this time. Salmon is sautéed, flaked and added with 1 tbsp Japaese mayo, 1/4 tsp salt, dash of pepper and 1/2 tsp sugar. Mix well and use. 

• Next arrange the cucumber strips over the salmon mayo.

• Lastly pile on about 70 g of sushi rice over the cucumber. Bare in mind that we should try not to pack too much ingredient in the onigirazu, else you might just end up not being able to wrap it up nicely. :P

• Press it gently so the rice is packed down on the other ingredients. Next you wrap up the onigirazu. Fold in the corners one by one.

• You can wet the edges with water, but I find the seaweed tends to wrinkle very fast. So I suggest just let the moisture from the sushi rice to stick the seaweed together.

• Next use the plastic wrap and wrap it up the whole onigirazu. Make sure it is tight so that the sushi will hold its shape when it is cut later.

• Let the sushi sandwiches sit for 5 to 10 minutes or when you are ready to eat them before you cut them up. Do not unwrap, just cut together with the plastic wrap still on. Repeat with the rest of the ingredients till all is used. Feel free to double the ingredients for a larger party.

• Serve the onigirazu as is. The kids will love them! Great for that quick lunch or even picnics. :9

I used mostly the basic ingredients. You can use avocado, egg mayo and even teriyaki pork belly can be used too. Yummm!

Do try this out and let me know how you like it! So simple and so good. ;)

Have a great day ahead guys!

California Maki -AFF featuring Japan

Oh my, this is bad. Bad as in I am gone too long and still feel comfortable about it, haha! Gosh, I seriously hope this ain't gonna become a habit! Anyways, Shan't waste time doing small talks, let's just get down to business. This is a much delayed post since I made this like 3 weeks ago haha! California Maki, a rather popular a kind of sushi roll, usually made inside-out, containing cucumber, crab meat or imitation crab, and avocado. In short, it is delicious sushi, haha!

Ingredients for California Maki (Serves 3)
1 cup sushi rice (uncooked)
1/2 tsp Japanese rice vinegar
1/2 tsp mirin

• Cook the rice as per normal. Once done, add in the vinegar and mirin and gently fold in to combine. Let rice cool before use

~3-4 tbsp tobiko
1 ripe avocado, peeled, cored and sliced into 8 equal strips lengthwise
1 Japanese cucumber, also peeled, removed seed portion and cut lengthwise into 4
8-10 strips of imitation crab meat
2 egg, beaten and pan fried, cut into strips (Optional)
Some Japanese mayo
4 nori sheets

You will also need:
Bamboo mat
Saran wrap

• I usually will wrap the bamboo wrap so that the rice will not get in between and hard to wash up later.
• I cut the nori sheets into half.
• Place about 3 to 4 tbsp amount of sushi rice and press down so that the rice stick nicely.

•  Next you gently flip the nori sheet over and rice facing down.

•  Place the avocado, crab meat and cucumber on top. At the same time, squeeze some Japanese mayo on top.

•  Then roll it up tightly. If at this point you find the ingredients are "oozing out", it means you have place too much ingredients. If you prefer having more ingredients, you might not want cut the nori sheets into half.

• Using a teaspoon and sprinkle/press the tobiko over the top surface of the sushi roll.

•  Then place a saran wrap over the top and then gently using the bamboo shoot and roll it up to press down the tobiko.

• Unwrap the bamboo and saran, then using a sharp knife to cut the sushi into half first. Then cut each half into 3 equal portions.

I actually kind of enjoyed making this California maki. In fact I love making sushi for my kids and this inside out version was kinda of a challenge haha! But definitely worth a try if you love sushi, :)

I am happy to submit this to this month's Asian Food Fest #1 Oct 2013 : Japan, hosted by Alan from travelling-foodies
Have a good night all!