Bento recipes, Rice balls-Tri color-Onigiri


Rice balls don’t necessarily have to come in triangle shape and served with nori wrapped around. This time, I would like to show you some varieties of rice balls you can try at home. I chose three different flavors in different color. One with Basic Japanese seasonings baked in the oven. One with spicy seasoning. And one with Yaki niku and rice ball combination! They are all enjoyable at either hot or room temperature. if You are not too sure what to pack into your Bento box or maybe you are already tired of having old style rice balls, you should definitely try this. Because they come in such colorful and unique shapes, it’s also suitable for potluck party! I am pretty sure your guests will love them!! Once you get the idea, you can use your imagination and create your own rice balls! \( ^o^ )/ yeah~!!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ makes two of each ~

[ Miso Onigiri ]
60g x 2 Steamed rice
2 tsp Seasoned seaweed paste
or
2 tbs Katsuo bushi
1 tsp Soy sauce
1/2 tsp White sesame

2 tsp Miso
2 tsp Sake
2 tsp Green onion,chopped

[ Curry Onigiri ]
60g x 2 Steamed rice
30g Diced ham
3 stalks asparagus
15g Walnuts
15g Mozzarella cheese
1+1/2tsp Curry powder

[ Yaki-Niku Onigiri ]
60g x 2 Steamed rice
30g Edamame, blanched
4 slices Pork
2 tbs Soy sauce
2 tbs Sake
2 tbs Mirin
1/4 tsp White sesame

(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!

 

[ Directions ]

1-
First of all, let’s make miso Onigiri! Wet your palm and grab about one bowl of steamed rice. Make a little dent in the center and then put some seasoned seaweed.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Seasoned seaweed is also known as “Nori Tsukudani” it’s little bit salty.
It goes really well with steamed rice.

2-
2. If you do not have seasoned seaweed, you can use Katsuo bushi mixed with soy sauce and mirin.

2-
3. After placing the filings in the center, you can now wrap up.

2-
4. You can gently squeeze the rice, make sure there is no crack on surface

2-
5. You can form into a round flat shape so you can spread miso sauce.

2-
6. for the miso sauce, you can add sake and chopped green onion.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
If you would like to make sweet miso flavor, you can add some sugar in it.

2-
7. Spread evenly on both sides.

2-
8. Place them into a preheated ( 250 Celsius degrees )oven. Bake them until golden brown.

2-
9. For a curry flavored Onigiri, I decided to use asparagus. Blanch and cut into dices.

2-
10. Cut your favorite ham into small pieces.

2-
11. Roast walnuts in a frypan.

2-
12. Chopp into small pieces

2-
13. Put steamed rice, ham, asparagus, walnuts and cheese into a bowl
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You can add some raisin if you like.

2-
14. Add curry powder and salt

2-
15. Mix well.

2-
16. You can now make into Onigiri shape. Here is how you make your rice ball into nice triangle. Grab one hand full seasoned rice, use your palm and the fingers to form a triangle mold. Rotate it as you shape each corner.

2-
17. Heat up your fry pan, add just a little bit of oil. Panfry surface over medium heat.

2-
18. Lastly, making Yaki niku Onigiri!  Have some steamed rice in a bowl, put some blanched edamame.

2-
19. Add some salt.

2-
20. Mix well…

1-
21. Take half portion, Roll into round shape first. Make sure edamame stays in, not falling apart.

2-
22. And then start shaping into something similar to a football.

2-
23. Flatten both ends…

2-
24. You should end up in cylinder shape.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Because you’re wrapping up this rice ball with sliced meat, you have to have this particular shape so the meat will stick really well and be able to make full contact to the fry pan.

2-
25. I have two very thinly sliced pork. One of them, I cut into half and kept the other one in original size.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
make sure your meat is thin enough. Otherwise you’ll have difficult time to stick to your rice balls.

2-
26. First use half sized meat to wrap the rice ball in length wise.

2-
27. And then use a large slice to wrap crosswise.

2-
28. Make sure the meat covers up all over and there’s no gap exposing rice.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Because the whole piece will be glazed in the sauce, you don’t want any crack where the sauce goes in and loosen up your rice balls.

2-
29. Squeeze little bit tightly so the meat will be well stuck.

2-
30. Now you have two rice balls covered with meat!
1-
31. heat up a fry pan, put some oil. Start panfrying on medium heat.
Rotate your rice balls as you cook.

2-
32. Stand them up right. Don’t miss out both ends!!

2-
33. after pan frying all of the surface, you can remove them from the frypan.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
If your meat curls up on you and not able to pan fry, you can put into the oven instead. Preheat your oven to 200 Celsius degrees. Bake them until meat is cooked.

2-
34. Prepare teriyaki sauce. Combine sake, soy sauce,and mirin in a bowl.

2-
35. Add combined sauce into the frypan.

2-
36. On medium heat, reduce the sauce until showing consistency.

2-
37. Now you can put back the rice balls. Roll around glaze up the surface!!
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
If you want to glaze them with the oven, you can simply use a brush! Coat the surface with reduced sauce and put back into the oven. Bake until the sauce settles on the meat. Otherwise you can repeat the coating process until you satisfy!

Copyright © MASA’s Cooking- All Rights Reserved.

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