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Salmon Onigirazu

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I was worried it wouldn’t turn out right but to my surprise it was even better. Onigirazu is a rice sandwich which means to not mold with one’s hands. I came across this perfect easy to make and easy to transport lunch break snack while looking for ideas on what I can have for a 30 minute lunch break that wouldn’t be too heavy but filling enough to last the rest of the shift.

In this variation I decided to use fish with my own homemade sauce that upon having it on my break the next day, blended really well together and even got a thumbs up from a co-worker as I normally have my co-workers try and discover the flavors of the dishes I try to make myself. I encourage food discovery when I’m in a shift and learn more about each other’s culture and even finding out how many more foodies work in my store.

What’s in it:

  • Nori
  • Steamed rice
  • Salt
  • Pepper
  • Salmon
  • Cling wrap
  • Sauce
    • Mayonnaise
    • Dijon Mustard
    • Honey/Agave

While the rice is cooking, you can start preparing your salmon by seasoning it with salt and pepper and slice into equal half-inch strips. Lay a sheet of cling wrap bigger than that of the nori and lay the smooth side of the nori on top of it. Scoop a thin portion of rice, roughly about a centimeter thick, and place it on the center of the nori. You don’t want to make it to thick that you can no longer cover or seal your onigiri. Add the sauce and try to spread it onto the rice then add a layer of salmon. Add the same amount of rice as you did earlier on top of the salmon and wrap the onigiri completely with the nori like a parcel and do the same with the cling wrap to seal the dry nori and keep the rectangular/box shape while the rice is still steaming hot. Slice in half with a moist knife to avoid the rice from sticking. Don’t eat the cling wrap! 😛

What do you do if you have left over salmon? Don’t toss it because you can use the rest as sashimi and that’s exactly what I did with the rest of the sauce and nori as well that I no longer needed for making onigirazu (also I ran out of rice). No wasting of food, as my grandmother points out every meal time.

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Food brings everyone together, don’t you think? I guess it also depends on how open you are to trying new food but this is totally worth it. I stored my onigirazu whole in a tupperware and then I sliced it before eating to avoid it drying up like Coop’s rice sandwich and onigiri. What’s great about the onigiri is that you can also use left over stir fry, eggs, ham, bacon, add some veggies like julliened cucmber, carrots, bellpeppers. I hope you try making your own onigiri or find a place that makes them just to try.

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