Spring, spring, spring. Time to head out and enjoy this beautiful weather:) Whether you’re heading out to the beach, picnicking at the park, or going on an early morning hike, how about an onigirazu to fill your tummy when you’re feeling hungry. Just pop a few in your bag and you’re ready to go! It’s basically a sandwich version of the traditional rice ball that needs no molding:) It’s easy to make, nutritious, and delicious! The best part is that you can choose your own filling! Be creative!. Recipe (serves 2). * 1 1/2 cups cooked white or brown rice. * 1 sheet yaki-nori (Japanese sushi nori). * 1/2 small cucumber, thinly sliced. * 1/2 avocado, sliced. * smoked salmon (the amount of salmon will depend on how it’s cut. Use just enough to cover the rice). Soy-Mayo sauce: * 1 teaspoon mayo. * 1/2 teaspoon soy sauce. * wasabi (optional). 1. Prepare soy-mayo sauce, cucumber, and avocado.. 2. Prepare plastic wrap double the size of the nori and lay out on a flat surface.. 3. Lay nori on top of the plastic wrap.. 4. Evenly spread half of the rice in the center of the nori. Preferably in a square shape.. 5. Add soy-mayo spread. Layer cucumber, salmon, avocado and remainder of the rice.. 6. Fold all four corners of the nori to the center, like an origami, and tightly wrap with plastic wrap.. 7. Set aside until the nori softens and cut in half. Remember! You want to cut against the direction of the cucumber and avocado:). 8. Enjoy!. I hope you enjoyed today’s video! Thank you for watching! I’ll see you next week! Happy Easter:). Grace. Instagram: www.instagram.com/gracesjapanesecooking or @gracesjapanesecooking
Anyone can cook: Find the full recipe including quantity calculator and step-by-step photo instructions in our app for free: kitchenstories.io. Follow us on Facebook: http://www.facebook.com/KitchenStoriesNYC. Follow us on Instagram: http://instagram.com/KitchenStories_Berlin. We tweet here: https://twitter.com/1KitchenStories
Learn how to make salmon onigiri, a delicious Japanese snack.. Music from Audio Network.. Thank you for your viewing! Please subscribe! https://www.youtube.com/subscription_center?add_user=jenspinky. Visit my blog to read more! http://www.jenspinky.com. Facebook! https://www.facebook.com/jenspinkylovestoeat. Twitter! https://twitter.com/jenspinky. Instagram! https://instagram.com/jenspinky/
avocado, black sesame seeds, chili flakes, dill, smoked salmon, sushi rice.
.
*Recipe*.
First soak the rice into a bowl of cold water..
Add water and rice in a saucepan and bring to boil. Reduce the heat and cover the saucepan with a lid. Boil for another 15 minutes, until the water is completely absorbed..
Slice the avocado into chunks and chop the dill..
Slice the smoked salmon into chunks..
Coat the avocado and salmon chunks using the rice, and use your hands to make spherical shapes. In the end, they should look like small balls..
To visually improve the sushi balls, coat them with chili flakes, chopped dill, or black sesame seeds..
Craving sushi? Try our fuss-free smoked salmon rice balls (RECIPE BELOW) for a delicious shortcut to this family favourite. Follow our easy guide and mix it up with your toppings.. Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: https://goo.gl/msa4kR. Smoked salmon rice balls. Makes about 12 Prep 15 mins (+ cooling time) Cooking 15 mins. 1 cup (200g) sushi rice. ¼ cup (60ml) sushi seasoning. 1 tsp caster sugar. 60g smoked salmon, finely chopped. 2 tbs sesame seeds, toasted. 1. Cook the rice following packet directions. Transfer to a heatproof bowl. Stir in the sushi seasoning and sugar. Set aside to cool completely.. 2. Stir the smoked salmon into the rice mixture in the bowl. Use wet hands to shape 2-tbs portions of the rice mixture into balls. Place on a plate.. 3. Place the sesame seeds in a shallow bowl. Add 1 rice ball and roll to coat. Return to the plate. Repeat to coat remaining rice balls. Serve immediately or cover and store in the fridge for up to 6 hours.. 3 ways to twist it. Toasted sesame seeds add a nutty flavour to the rice balls, but for a colourful finish alternate coating in chia seeds, chopped dill or blanched choy sum leaves.. Want more crowd-pleasing recipe videos? Check out our Easy Entertaining playlist (https://www.youtube.com/playlist?list=PL8rYS6B-sVuIM8JKbMAkeA8qCGh2JmLfv), which includes: Easiet-ever sausage rolls:. https://www.youtube.com/watch?v=VbR0XncqyZc&list=PL8rYS6B-sVuIM8JKbMAkeA8qCGh2JmLfv. How to make 2-ingredient Mexican dip:. https://www.youtube.com/watch?v=N0dM0Wbhbg8&list=PL8rYS6B-sVuIM8JKbMAkeA8qCGh2JmLfv&index=4. Easy salt & pepper prawns:. https://www.youtube.com/watch?v=f3nSSQpeAX4&list=PL8rYS6B-sVuIM8JKbMAkeA8qCGh2JmLfv&index=5. 5 minute donut dessert:. https://www.youtube.com/watch?v=MEEHR6jXVho&index=28&list=PL8rYS6B-sVuIM8JKbMAkeA8qCGh2JmLfv
Today, I want to share with you, how to make Onigiri. Onigiri is rice ball in Japanese.. This is the very basic of Japanese cuisine.. At the beginning of October, it’s the season for rice harvest. We appreciate the newly cropped rice because it tastes special.. New rice has a special meaning to us, because the rice represents the “life” itself.. I will introduce you to 8 basic and popular onigiris, which you can find anywhere in Japan.. Full recipe: https://www.princessbamboo.com/how-to-make-onigiri. How to Cook Perfect Rice: https://youtu.be/XWbXbT5lGH0. Find what you want in the video on Amazon “Kitchen Princess Bamboo The Store”. http://www.amazon.com/shop/japaneseeverydayfoodkitchenprincessbamboo. Ingredients for Onigiri: https://www.amazon.com/finds/story/influencer/fbad8d86-937c-40f1-81da-dca35dc0a8ec?programId=8af65eae-b2c6-4642-a988-dc519b0bef1e&ref=exp_si_spark_japaneseeverydayfoodkitchenprincessbamboo&cancelCallback=%2Fshop%2Fjapaneseeverydayfoodkitchenprincessbamboo. ※Kitchen Princess Bamboo earn small amount of commission from the store. The profit is saved for “Give Away”!. Facebook. http://facebook.com/kitchenprincessbamboo. Instagram. https://www.instagram.com/akino_ogata/. music:youtube music library. It would be nice if you share your photos through social media.. Tag me on Instagram ＠akino_ogata. Face Book ＠kitchenprincessbamboo. Sharing output get better skills.. Thanks! Love from Japan♡. #princessbamboo#japanesefood#onigiri
Gordon Ramsays family traditional creamy egg and smoked salmon breakfast recipe.. The most delicious Christmas recipes, cooked up by the world’s greatest chef at home, “Gordon Ramsay’s Ultimate Christmas” will teach you everything you need to know to cook up the perfect Christmas.. The official Youtube channel of Gordon Ramsay with exclusive clips from a selection shows including Cook-a-long Live, Gordon’s Great Escape and more.. To find out more about Gordon Ramsay visit: http://www.gordonramsay.com. Gordon Ramsay on Facebook. http://www.facebook.com/Gordonramsay01. Follow Gordon Ramsay on Twitter. http://twitter.com/#!/GordonRamsay01. --
Ingredients ½ cup uncooked white rice ½ cup water 2 (14.75 ounce) cans salmon, drained and flaked ½ cup grated carrot ¼ cup chopped onion 2 eaches eggs 1 pinch salt and pepper to taste 1 (10.75 ounce) can condensed cream of mushroom soup ½ cup water. Put the salmon, cooled rice, carrots, onions and eggs in a large bowl. Add salt and pepper and mix everything together with your hands. When I come across a bone I simply crush it between my thumb and forefinger. Form mixture into 8 tennis-sized balls, about 3/4 c mixture for each ball.
I use short-grain brown rice, which is a little less sticky than white rice and forms a looser ball. You can use leftover cooked salmon in place of the cooked smoked salmon. Instead of mixing the salmon into the rice, you can stuff it in the middle of the rice ball: loosely form a ball of rice, press a hollow in the middle, stuff the filling into the hollow, and squeeze the rice to form the onigiri.
Scoop about 1 tablespoon salmon into center of rice, and gently fold rice around filling. Wet hands as necessary, and pack rice into firm, slightly flattened ball. Sprinkle with Shichimi Togarashi, and wrap strip of nori around rice ball. Repeat process with remaining rice.
Place a teaspoonful of the salmon in the hollow, dampen your hands lightly again, and pat the rice over the hollow to encase the salmon. Repeat to create 3 more rice balls. Dry. Drain salmon. Combine with next six ingredients.
Form into 25 balls. Place on greased cookie sheet. Bake in preheated 350 degree oven for 20 minutes.
Serve as an appetizer w/tartar sauce or as an entree. Ingredients: 1 cup kosher salt, 1/2 cup sugar, 1/2 cup dark brown sugar, 1 tablespoon crushed black peppercorns, 2 large salmon fillets or sides, pin bones remove. Slice the avocado into chunks and chop the dill. Slice the smoked salmon into chunks.
Coat the avocado and salmon chunks using the rice, and use your hands to make spherical shapes. In the end, they should look like small balls. Instructions Heat smoker to 250-275 degrees F. Combine salt, pepper, dill and brown sugar to form the rub.
Pat gently onto top of salmon.
List of related literature:
Make 7 more Smoked Salmon Rice Balls the same way.
from Sushi For Dummies by Judi Strada, Mineko Takane Moreno Wiley, 2011
Toss the smoked salmon, grated lemon zest, chile pepper, and chopped onions or shallot into the bowl, season with salt and white pepper, and give everything a good stir.
In a large bowl, combine the cooled bacon mixture and the cooled rice with the ground pork, paprika, thyme, marjoram, parsley, dill, remaining 1 tsp salt, and pepper.
Cover the “long rice” with the red sauce, then the pork-shrimp mixture, then sprinkle with finely flaked smoked fish (tinapa) and powdered, crisp pork cracklings.
WHY THIS RECIPE WORKS: We wanted to capture the intense, smoky flavor of hot-smoked fish and the firm but silky texture of the cold-smoked type—without turning the recipe into a day-long project.
Smoked salmon, served raw on buttered brown bread, with just a squeeze of lemon and a grinding of black pepper, is perhaps the quintessential product of the cold-smoker’s art.
from The River Cottage Fish Book by Hugh Fearnley-Whittingstall, Nick Fisher, Simon Wheeler Bloomsbury, 2007
Hello Ms Akino! I was wondering; is eating onigiri good for dieting? Will you gain a lot of weight when eating it? Or will you lose weight? Because it contains rice, it has many carbohydrates. How many onigiri do you eat per week? Thank you in advance!
“You look kinda down Ash! Have a doughnut that always cheers me up!” “Pikapika” “These doughnuts are great! Jelly filled are my fav!! Nothing can beat a jelly filled doughnut!”
I don’t like scrambled eggs, but if you put those ones in front of me, I’d chow down. It looks so much better than the diner style ones you see over here.
Don’t complaint about the butter motherfuckers! is not that much! Please note that in every cooking video, every single step is zoomed in a lot, a decent ammount for aprox 6 eggs is acceptable
it’s very good! but, I have a question as for the soy sauce, how can I find a gluten free alternative? I’m living in Taiwan, but haven’t found any sauce that is gluten free
In Czech Republic I might get the wright kind of rice and salmon, but I hate the taste. No meat for me. Our national like a Life presentation is bread and salt, honey and milk presents the riches of a country or at liest used to. And we are the potato country, I love rice, but hot not cold. These triangles are just so perfect. I also made a dango, but the taste was not what I expected. I think you just can´t simply overwrite what you have bee brought upon on. But I love the miso soup, teriaki and tempura.
i am inspired to have these at the ready as gamer foods inbetween matches or ready to bring as a snackable picnic treat in the car in a cold insulated lunch bag while as I wait for my car to charge at an electric station as I watch YT videos on the dashboard, id probably add a travel sealed container of soysauce and wasabi for dipping, perfect presentation to keep each segment dry just before dunking. Im feeling this is the new asian themed on the go handheld for modern times. Simple, neat, filling, minimalist,flavorfull and quick to prep. Good Recipe, seems like the future, yet everything is found in the past.
Learning proper scrambled eggs (i used to make disgusting scrambled eggs) has changed so much for me, starting with my appreciation of mastering the basics, protein intake, and the transformations of flavor through cooking, i wish i could thank the legend himself
Something is wrong with my hands, I can’t make a triangle… I try and try and try. Some Onigirini end up like Golf Balls, others like Asteroids, I am sure one of them could have been mistaken for the Moon (It was so big). It wasn’t the end of the Earth though, they tasted delicious and tasted like it tastes in my memories of Japan. I really miss the Salted Salmon & Umeboshi from the supermarkets and the Hyaku Yen price per Salmon portion. Thank you for the video. I can smile with my memories and laugh at my Onigiri. Happy days.
That is a heart attack waiting to happen with all that cream and butter! �� Looks delicious though! But maybe substitute all that butter and cream with a little butter and milk?
My 2nd grader is currently obsessed with the anime “Naruto,” so we’ve been experimenting with the foods we see on the show during our lock down. I live in rural Wisconsin, USA, so I haven’t been able to get my hands on very many authentic ingredients yet, but these rice balls were a huge hit with the whole family all the same. We look forward to making them often. Thank you so much for sharing these recipes and for making quarantine a little brighter ��
The recipes looks so delicious! I should show this to my mom! You also did a well job speaking English. I know it can be hard to speak another language, but I could understand you fluently! You also did a really good job making those onigiris! ������
I just discovered and tried this food for the first time today. Where has this food been all my life? It’s a perfectly healthy snack. Little bit of protein, some rice, and crispy seaweed. And it fits in your hand. The tuna with mayo version is pretty good too. Thanks for sharing! ��
If anyone is having trouble finding dark soy sauce, try your local 99 cent store. Oddly enough that’s the only place I can find it here in Tucson short of the Asian market, but it’s muuuuch more expensive there.
Oh man, I’m just watching this from Afghanistan and I can’t wait to get back home into a kitchen. I cook, like a lot when I’m home. Mainly Japanese dishes (I’m not Japanese, but the food is so good) and it takes a little bit of time and skill to make and it feels really good when I sit back and see a beautiful traditional breakfast.
50% of the comments are people who can’t speak French correcting the French pronunciation of a guy who trained in France for years and speaks fluent French.
this is my second time watching this video bc once again I’m trying to make onigiri (really love your recipe!) and I felt I really needed to say: your hands are so beautiful!
I don’t know about this particular recipe, but I used to get salmon onigiri from 7 -11 down in Taiwan. The catch is, there was this mayo mixed with wasabi paste thing. Honestly want to try and make some myself since them Americans don’t know how to properly supply their gas station grocery stores lol *Edit: Forgot to ask (I’m not really expecting an answer since this vid is so old tbh) but what would you call the tool you used to make the onigiri? I already have a push style one at home, but this one seems more easy to use.
I seen on dif. video that the shiny side of seaweed stays on the outside, the ruff side touches the rice.. Seems like a lot of salt… But can’t wait to try.. Love this tnx!
awh man this looks good! Been trying to find an easy to make portable food (that isn’t terrible for you) for my work onigiri looks like a great option. Any tips on how to store it and take it somewhere? thanks ^^
I wanna make this as lunch for school and go to the Asian kid like “You know what this is senpai?” I know it’s cringe but I wanna do it ���� Btw I’ve never, ever talked to him and I will call him senpai I just��
Hey what’s the name of that Onigiri shaper product the orange/pinkish plastic tool you used to help shape the Onigiri please, thank you! Oh wait I see someone already asked below. Thanks for the video!
Hi Friend. We loved your video and our onigiri came out beautiful… all thanks to you! I do have one question. Can you tell me where I can find the container you used to marinate the salmon overnight? Thank you!
Haha, highly agree. 1. I wouldn’t want to bite into a big chunk of square like that! 2. Rice:water ratio isn’t guesswork, man. (Tip: see Jokoy’s “Coming in Hot” video to get an idea) 3. And boy are those zuccini slices Thick! lol Good effort, though. 😉
Hello Ms Akino!
I was wondering; is eating onigiri good for dieting? Will you gain a lot of weight when eating it? Or will you lose weight?
Because it contains rice, it has many carbohydrates. How many onigiri do you eat per week?
Thank you in advance!
That’s so many unhealthy ingredients. I would stick to spices rice and raw, fish. Vinegar maybe.
Fucking soy will make you unfertile.
Loved it! Every comment you made was going through my head at the exact same time… except the sugar. Finger in sugar pot? Silly goose.
“You look kinda down Ash! Have a doughnut that always cheers me up!”
“Pikapika”
“These doughnuts are great! Jelly filled are my fav!! Nothing can beat a jelly filled doughnut!”
I don’t like scrambled eggs, but if you put those ones in front of me, I’d chow down. It looks so much better than the diner style ones you see over here.
Don’t complaint about the butter motherfuckers! is not that much! Please note that in every cooking video, every single step is zoomed in a lot, a decent ammount for aprox 6 eggs is acceptable
it’s very good! but, I have a question as for the soy sauce, how can I find a gluten free alternative? I’m living in Taiwan, but haven’t found any sauce that is gluten free
In Czech Republic I might get the wright kind of rice and salmon, but I hate the taste. No meat for me. Our national like a Life presentation is bread and salt, honey and milk presents the riches of a country or at liest used to. And we are the potato country, I love rice, but hot not cold. These triangles are just so perfect. I also made a dango, but the taste was not what I expected. I think you just can´t simply overwrite what you have bee brought upon on. But I love the miso soup, teriaki and tempura.
i am inspired to have these at the ready as gamer foods inbetween matches or ready to bring as a snackable picnic treat in the car in a cold insulated lunch bag while as I wait for my car to charge at an electric station as I watch YT videos on the dashboard, id probably add a travel sealed container of soysauce and wasabi for dipping, perfect presentation to keep each segment dry just before dunking. Im feeling this is the new asian themed on the go handheld for modern times. Simple, neat, filling, minimalist,flavorfull and quick to prep. Good Recipe, seems like the future, yet everything is found in the past.
Why are people mocking the way he says croissant, its literally how you pronounce it? Bet you are americans who thinks its “crass ont”
Learning proper scrambled eggs (i used to make disgusting scrambled eggs) has changed so much for me, starting with my appreciation of mastering the basics, protein intake, and the transformations of flavor through cooking, i wish i could thank the legend himself
Something is wrong with my hands, I can’t make a triangle… I try and try and try. Some Onigirini end up like Golf Balls, others like Asteroids, I am sure one of them could have been mistaken for the Moon (It was so big). It wasn’t the end of the Earth though, they tasted delicious and tasted like it tastes in my memories of Japan. I really miss the Salted Salmon & Umeboshi from the supermarkets and the Hyaku Yen price per Salmon portion.
Thank you for the video. I can smile with my memories and laugh at my Onigiri. Happy days.
That is a heart attack waiting to happen with all that cream and butter! �� Looks delicious though! But maybe substitute all that butter and cream with a little butter and milk?
My 2nd grader is currently obsessed with the anime “Naruto,” so we’ve been experimenting with the foods we see on the show during our lock down. I live in rural Wisconsin, USA, so I haven’t been able to get my hands on very many authentic ingredients yet, but these rice balls were a huge hit with the whole family all the same. We look forward to making them often. Thank you so much for sharing these recipes and for making quarantine a little brighter ��
Hiii, loved the video. I was just wondering what type of rice/s can be used to make onigiri, or is there a specific rice to make it with?:)
The recipes looks so delicious! I should show this to my mom! You also did a well job speaking English. I know it can be hard to speak another language, but I could understand you fluently! You also did a really good job making those onigiris! ������
qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt…
6:40 “Of course you can use… (pauses) normal pan.” She meant to say, “Of course you can use normal pan, if you are a cretin or a barbarian ” ^^!
But seriously, what kind of pan is that? Just a squared cast iron pan? How is it spelled in English or shown in Japanese? Thank you.
I just discovered and tried this food for the first time today. Where has this food been all my life? It’s a perfectly healthy snack. Little bit of protein, some rice, and crispy seaweed. And it fits in your hand. The tuna with mayo version is pretty good too. Thanks for sharing! ��
If anyone is having trouble finding dark soy sauce, try your local 99 cent store. Oddly enough that’s the only place I can find it here in Tucson short of the Asian market, but it’s muuuuch more expensive there.
Great video!
Oh man, I’m just watching this from Afghanistan and I can’t wait to get back home into a kitchen. I cook, like a lot when I’m home. Mainly Japanese dishes (I’m not Japanese, but the food is so good) and it takes a little bit of time and skill to make and it feels really good when I sit back and see a beautiful traditional breakfast.
50% of the comments are people who can’t speak French correcting the French pronunciation of a guy who trained in France for years and speaks fluent French.
this is my second time watching this video bc once again I’m trying to make onigiri (really love your recipe!) and I felt I really needed to say: your hands are so beautiful!
Hello. In Japanese onigiri salmon is not marinated with a sweet soy sauce mixture, but is just salted and sometimes with MSG added as a preservative.
I don’t know about this particular recipe, but I used to get salmon onigiri from 7 -11 down in Taiwan. The catch is, there was this mayo mixed with wasabi paste thing. Honestly want to try and make some myself since them Americans don’t know how to properly supply their gas station grocery stores lol
*Edit: Forgot to ask (I’m not really expecting an answer since this vid is so old tbh) but what would you call the tool you used to make the onigiri? I already have a push style one at home, but this one seems more easy to use.
I seen on dif. video that the shiny side of seaweed stays on the outside, the ruff side touches the rice.. Seems like a lot of salt… But can’t wait to try.. Love this tnx!
awh man this looks good! Been trying to find an easy to make portable food (that isn’t terrible for you) for my work onigiri looks like a great option. Any tips on how to store it and take it somewhere? thanks ^^
I wanna make this as lunch for
school and go to the Asian kid like “You know what this is senpai?”
I know it’s cringe but I wanna do it ����
Btw I’ve never, ever talked to him and I will call him senpai I just��
Hey what’s the name of that Onigiri shaper product the orange/pinkish plastic tool you used to help shape the Onigiri please, thank you! Oh wait I see someone already asked below. Thanks for the video!
Hi Friend. We loved your video and our onigiri came out beautiful… all thanks to you! I do have one question. Can you tell me where I can find the container you used to marinate the salmon overnight? Thank you!
Haha, highly agree.
1. I wouldn’t want to bite into a big chunk of square like that!
2. Rice:water ratio isn’t guesswork, man. (Tip: see Jokoy’s “Coming in Hot” video to get an idea)
3. And boy are those zuccini slices Thick! lol
Good effort, though. 😉