What would be a good, easy meal to make with onigiri??
Onigiri, Rice, Balls Yield: 8 servings 1/2 lb Salmon fillet 4 cup Uncooked, short-grain rice 5 3/4 cup Water 2 sht Dried nori seaweed (or pre-toasted nori sheets) 2 lrg Pickled plums pits removed, and coarsely chopped 1/4 cup Dried bonito flakes 1 1/2 tsp Dark soy sauce 2 tbl Black sesame seeds toasted Sprinkle the salmon fillet with salt and let stand for 2 hours. Meanwhile, wash the rice thoroughly in cold water 30 to 60 minutes before cooking and let drain in colander. Place rice and water in a heavy, tightly-covered pot over medium-high heat. When water just begins to boil, turn the heat to high and let it come to a vigorous boil. Reduce the heat to low and cook until all the liquid is absorbed by the rice, about 12 to 13 minutes. Turn off the heat and let the rice stand, covered, for 10 to 15 minutes. Using a flat wooden spoon or rice paddle, fluff the rice with a cutting motion. Stretch a towel under the lid and cover tightly to keep warm until ready to use. Toast the nori sheets
