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Onigiri, for those of you that aren't acquainted with them, is white short-grain rice pressed into a ball, triangle, or other shape. They're also called musubi.
The onigiri of my youth was made with lightly salted plain rice with a bit of umeboshi in the middle, the saltiness acting as a natural preservative.
At a recent family wedding, we saw our friend Janet Ito, and my mom mentioned a couple of things about her--that she's gotten more pretty with age, and that she makes a really delicious salmon and wakame musubi.
I had to wholeheartedly agree with Mom, on both counts. Janet has a natural beauty, I love her sense of style. And she's made her salmon and wakame musubi for me before--they're delicious!
Recipe Courtesy of Foodjimoto.com
I used about two tablespoons of the dried seaweed mix. Put it into a small bowl and add warm water to cover to hydrate the vegetables. Flake the salmon with a fork.
I used a hijiki seaweed prepackaged mix. The renkon pieces are a little big, so I cut them into smaller pieces. Some of the other vegetables in this mix are a little big for onigiri, so I gave the whole lot a rough chop.
When the rice is done, let it cool a bit, and transfer it to a large bowl. It's okay if the rice has a bit of koge (browned patches from the bottom of the pot) on it, you're going to mix it up, and won't be able to tell. If the koge is thick, take it off. Lightly salt the rice, fold and mix with a cutting motion so the rice kernels don't get smashed. Add the salmon and the seaweed. Mix gently. Then add the cooked edamame beans. Mix that gently too. Add a few shakes of salt to a small bowl of water.You're going to use this water to dip your hands into as you're making the onigiri, so the rice doesn't stick to your hands. Measure about 1/3 cup of the rice mixture into your hands that you've moistened with the salty water. Cup your hands together, one over the other in an 'x', and press the rice into a triangle shape, turn the triangle, and press again.
Keep turning the triangle until you get it to look like the picture. By the time you're done with the rice you've prepared, you'll be an expert. You want to press it firmly enough so the rice sticks together, but not so much that it gets too dense and the rice gets smashed together--you should still be able to see the individual grains of rice.
Onigiri is popular in Hawaii, Japan, and my neighbors say Taiwan, too--so popular that they have them in convenience stores made all different ways.
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