There is a type of Rice Ball that is called ‘Bakudan Onigiri’ that is a bomb-look-alike rice ball. Freshly cooked Rice is formed into a ball, slightly salted, then wrapped with Nori. When my son was a child, ‘Bakudan Onigiri’ was extremely popular among his friends. This is a variation of the ‘Bakudan Onigiri’. Make a cut on top and sandwich with your favourite filling. What would you sandwich with? Tuna & Mayonnaise, ‘Tonkatsu’ (Crumbed Pork Cutlet), Teriyaki Chicken, Cocktail Frankfurts, OR Omelette? Possibilities are endless.
- Wash your hands thoroughly before making Onigiri, however sometimes it is safe and easy to make Onigiri using plastic food wrap.
- Place the scoop of warm Rice in the centre of the wrap, sprinkle some Salt, and then shape it. If you don’t use plastic wrap, wet your hands and spread some Salt over the palm, place a scoop of warm Rice in the palm of your hand. Shape the Rice into a small slightly oblong ball. Repeat the process.
- *Note: Smaller size Rice Balls are easier to eat.
- Wrap each Rice Ball with a piece of Nori that is large enough to cover most of the surface. 1/4 sheet should be right size. Set aside for a few minutes, so that Nori softens and the Rice Balls become firm.
- Make a cut on top of each Onigiri, and sandwich with the filling of your choice. Today I used Tuna with Mayonnaise & Cucumber, Teriyaki Chicken & Toasted Sesame Seeds, and Crumbed Chicken & Lettuce.