Onigiri and Inarizushi

Taking a hiatus from my Photoshopping attempts to post two recipes my mom gave me. I keep losing them when she write them down on paper, so I’m posting them here. Now they’ll be forever preserved in cyberspace:

Onigiri
Makes 10 Onigiri

Uncooked rice – 3 cups
Canned tuna – 14 oz
Seaweed wrappers – 10
Mayonnaise – 3 tbsp
Vinegar – 3 tbsp
Sugar – 1 tbsp
Salt – 1/2 tbsp
Toasted sesame seeds – 1/2 tbsp

Wash and cook the rice.
Drain the tuna and mix it with the mayonnaise.
Before the cooked rice cools down, mix it with the salt, sugar, vinegar, and sesame seeds.
Construct the onigiri.

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Inarizushi
Makes 20 inarizushi

Uncooked rice – 2 cups
Canned Inarizushi-no-moto – 10 oz
Zucchini – 1
Carrot – 1
Onion – 1/2
Sesame oil – 1 tbsp
Sesame seeds – 1 tbsp
Salt – 1 tsp
Vegetable oil – as needed
More salt – as needed

Wash and cook the rice.
Chop up the zucchini into tiny little pieces – 1/4 centimeter by 1/4 centimeter
Pan fry the zucchini with a little bit of salt. Set aside.
Pan fry the carrot with a little bit of salt. Set aside.
Pan fry the onion with a little bit of salt. Set aside.
When the rice is finished cooking, season with the sesame oil, salt, and sesame seeds. Mix and set aside.
Mix the fried vegetables with the rice.
Open the canned inarizushi and drain with hands as much as possible.
Put the rice and vegetables into the inarizushi shells.

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