Onigiri, one of Japan’s favorite convenience store snacks
Everyone on our tour marveled at Japan’s ever-present convenience stores. Called konbini by locals, there are 55,000 of them in the country. Three chains dominate: 7-Eleven, Lawson, and Family Mart. Unlike in America where convenience stores are often gritty places attached to gas stations, Japan’s version are brightly lit, state-of-the-art urban hubs for budget-friendly food, efficient service, and socialization. Not to mention they have pristine clean bathrooms with Toto technology too!
While many Americans have heard about the egg salad sandwiches in Japanese convenience stores, onigiri (rice balls) are generally considered more popular. Both are equally Instagrammable and representative of Japan's ready-made food culture. Onigiri are a staple with millions sold daily and particularly favored by Japanese schoolchildren.
Onigiri, Japan’s triangular, handheld, fun food featured here is limited only by its creators’ imagination. They can be made in different shapes and sizes with diverse fillings, even leftovers. And, if you enjoyed Play-Doh as a child, you’ll love making these.
For this recipe, I created three different fillings: poached salmon; canned tuna; and a vegetarian option with avocado, my twist on a California roll without the crab.
Ingredients:
2 1/4 cups uncooked Nishiki brand short-grained rice. (Makes about 6 cups cooked rice. This American brand of short-grained rice is recommended as it eliminates extra steps of p-pre-washing and soaking normally required with Japanese short-grained rice.)
3 cups liquid (water or preferably home-made vegetable broth)
½ cup poached salmon, cooled
½ teaspoon grated lemon peel (save some of the peel for garnish)
1/3 cup tuna fish, packed in olive oil, drained
½ teaspoon soy sauce
1 Tablespoon mayonnaise, preferably Japanese Kewpie
½ medium size, ripe avocado, diced in small pieces
1 teaspoon lemon juice
½ teaspoon finely chopped fresh chives (save some of the thin tips for garnish)
Toasted white and black sesame seeds, around ¼ cup in total
4 sheets of nori (dried seaweed)
¼ cup medium sea salt
NB: As the size of your onigiri will vary, there may be leftovers from the fillings, all of which can be repurposed.
Cooking instructions:
1. Make the rice according to direction on the package and watch it carefully so it does not burn. Prepare the fillings while rice is cooking. Remove the cooked rice from heat and allow it to cool, covered for 10 minutes. Remember, the rice needs to be formed into balls when it is slightly warm.
2. Break the poached salmon into flakes, discarding any skin. Put in a bowl and add grated lemon peel. Mix thoroughly, cover and set aside.
3. Combine drained tuna, soy sauce and mayonnaise in a small bowl; mix thoroughly, cover and set aside.
4. Add avocado cubes, lemon juice and chopped chives in a bowl and mix gently. Cover and set aside.
5. Cut the nori into 1 ½ inch wide strips.
6. Wet your hands to prevent the rice from sticking to them. Take a pinch of salt and spread it around the palms of your hand. Scoop up about 1/3 cup of warm rice into the palm holding it in a C-shape. Gently form a ball with the other hand. Then, depress a small hole in the middle. Add 1 to 2 teaspoons of filling and cover the hole with additional rice.
7. Cover each onigiri with a small sheet of plastic wrap. Now you can further perfect the desired shape: triangle, cylinder, round and flat or tubular. Remove plastic wrap and take a piece of nori for wrapping either around the entire rice ball like a baby blanket or front to back like a diaper.
8. Add garnish to indicate the different fillings. Sprinkle the tuna onigiri with toasted sesame seeds; a tiny strip of lemon peel for the salmon; and thin chive tops, spread like antenna, for the avocado.
9. Serve immediately. If you can’t, wrap the whole tray of onigiri with a thick kitchen towel and place it in the refrigerator. Allow to come to room temperature before serving.
Makes: 12 -15 units
Beverage recommendation: A chilled, dry sake such as Dassai; Kirin, Asahi or Sapporo Japanese beer; or green tea. A crisp, dry, sparkling wine would be lovely too.