🌟 Weekend cooking adventures are the best! With a little extra time on our hands, we decided to try making onigiri, those little delightful Japanese rice balls. We've had the onigiri mold for a while but never used it—time to change that!
I’ve been craving Asian flavors lately, but with my histamine intolerance, I had to get creative (no soy, teriyaki sauce, or rice vinegar for me!). So, we freestyled a bit!
Here’s how we made our delicious onigiri (makes 6 pieces):
Cook the rice:Â Prepare 2,5 cups sticky sushi rice in your rice cooker according to package instructions.
Make the filling:
In a bowl, cut and mash together baby bok choy, spring onions and peas. I seasoned them with my homemade veggie broth.
Sauté wild-caught salmon, then cut it into bite-sized little pieces and season with a pinch of salt and pepper. (Or an other asian sauce your family likes)
For a fun twist, the kids added some organic corn to their filling!
Assemble the onigiri:
Once the rice is ready, place a layer of rice in the bottom of the mold.
Add your filling, then top with another layer of rice.
Close the mold and press down to shape!
Fry the onigiri:Â Heat a bit of ghee in a pan and fry the shaped onigiri until golden and crispy on the outside.
We had such a blast making these together, and they tasted amazing! I love exploring different flavors and influences in cooking, and I’m so glad my kids are adventurous eaters too. 🥢✨
For those who can't eat soy either (but don't have thyroid or histamine issues, have a look into coco aminos for seasoning!)
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