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Onigiri (Part II)

Apparently, it’s been almost a week since I’ve posted a recipe. :O Sorry guys! In the meantime (for better or worse), I guess you get to read more about my life and find out about me. :x

The “underground hula harlots” (underground because at the time, I wasn’t allowed to ~*officially*~ teach classes [more on that later!] and harlots to be ironic because none of us are actually harlots) has been around since January-ish, when we first performed for the PAX international festival, but we usually hang out as part of a bigger group, or just in different groups. I had a craving for onigiri, and I had yet to make any sushi rice with my first-world rice cooker, so what better time to start than now? (I have a whole lot of rice I need to finish off and having people to help me is always pretty awesome; I need more brown rice recipes that are as popular as the Pineapple Fried Rice I made last week). I will likely do this again with even more different fillings. :D

This is when my Davis household made onigiri (which is apparently also called omusubi. Speaking of that, I’d love to make chicken + tofu musubi someday…). :D

I think this recipe made well over 25(?). It’s best to make em’ right when the rice is freshly cooked. :] I am loving my rice cooker’s timer function, and plastic wrap makes these a billion times easier to shape into triangles (or whatever shape you want). I like these because there’s so much potential for variety and they’re so easily portable. :D!

Onigiri

There are only 5 pictured because we were hungry and also because when I make stuff in bulk, I tend to just take a picture of some of the prettier ones and pack away/consume the rest. :O

Ingredients:
-3 cups sushi (short grain!) rice
-4 tbsp rice vinegar
-1 tbsp sugar
~1 1/2 tsp salt
-nori (seaweed)
-furikake seasoning

(Fillings)
-canned tuna, drained
-wasabi mayonnaise (obtained from Trader Joe’s)

-shredded chicken
-red curry powder
-walnuts, finely chopped
-dried cranberries
-coriander

Instructions:
1) Cook rice as directed in your rice cooker (or however you do it in a pot…).
2) Scoop out a little under 1/4-cup portions of rice and slightly flatten onto plastic wrap. Poke a hole in the middle and fill with ~1/2 tbsp of filling*. Cover it up with rice.
3) (*Filling!) Throw the ingredients in a bowl (to taste) and mix!
4) Wrap it up with the plastic wrap and twist it til all the air comes out. Shape into whatever shapes you want and bam! There you go!

I know the original recipe called for putting salt on the plastic wrap to help them stick a little better, but I’m a fan of using as little salt as possible. Where Na+ goes, water follows, and I’m not the biggest fan of bloating/retaining a crap ton of water. High salt intake tends to go hand in hand with a high blood pressure, so meh. They stuck together pretty well (we just ate em’ from the plastic wrap :).

I decided to make another batch the next morning (this recipe makes about 26 of them, apparently). It took me about an hour to make all of them (along with 6 other sandwiches). I think I’m getting better/faster at this? :D?

They make wonderful snack-presents. :D

I passed some off to one of my friends and he proposed the idea of possibly having some people over at his place to make/have supah fancy dinner. (He wants to build a fire on his deck, which is made of old, dry wood. It sounds like the smartest plan ever.)
F: What should I make?
M: Anything!
F: I have a lot of rice that I need to use up?
M: Make more of these! :D
F: Would you rather have more of these or more pineapple fried rice?
M: …
(pause)
M: …That’s like asking me if I want a Lamborghini or a Ferrari. :/

Plans are also under way to make tamales sometime, if we figure out where to acquire corn husks!

牛丼 (Gyudon/Beef Bowl)

So I have somewhat of a policy in terms of money-spending. Usually, it’s to just never spend anything unless it’s something I really actually need. I have been getting a little more liberal with this lately though, mostly on food, because food keeps me healthy, happy and alive. (As we’ve been learning, death is irreversible. >_> ) After I pass a class, I usually allow myself one “something I want” purchase. It’s usually something little, but it makes me happy. :D Old Navy was having a crazy sale, and I definitely fall victim to cute workout clothes (if I had it my way, it’s basically all I would wear), so I got a pair of pants, a pair of capris, a pair of shorts, a shirt, a scarf, and a jacket for $60. I’d like to think that this was a good deal. *-*

I got about a pound of pre-cut/pre-sliced steak strips for something like $3 (yay for sales) earlier, and decided to make this, since I kinda just realized that I very rarely seem to make anything with beef in it (unless it’s ground beef). :O The original recipe called for sake, but I don’t have that, so meh. It tastes pretty awesome anyway. Definitely a good comfort food on a cold day. :] The original recipe also didn’t call for mushrooms, but I wanted to add some more stuff to it, so here we are.

牛丼 (Gyudon/Beef Bowl)


Ingredients:
-1 tbsp EVOO
-1/2 a red onion, diced
-8 oz. white button mushrooms, sliced
-1 pound beef (e.g. skirt steak, thinly sliced against the grain)
-2 tbsp mirin
-soy sauce
-sesame oil
-1 tsp white sesame seeds (optional; I didn’t have any)
-brown rice (you can use white rice; I just happen to have a ton of brown rice)

Instructions:
1) Cook rice in rice cooker (or however you usually would prepare it).
2) In a large pan, heat EVOO over medium heat. Sauté the onions until soft (~3 minutes) and add mushrooms. Push the onions/mushrooms to the side of the pan and add the beef to the middle. Sauté the beef for 1 to 2 minutes, until the red is mostly gone.
3) Add mirin and stir for 1-2 minutes. Add the soy sauce and sesame oil and let simmer until sauce is reduced by half, about 5 minutes.
4) Serve hot over the rice and sprinkle sesame seeds (if you have em’) on top.

Rice Balls & Onigiri

Last August, we were lamenting the fact that we didn’t meet each other sooner (it’s Kayleen’s fault for wanting to sit at the sushi bar instead of a table back in freshmen year ;_; ) and having “last” everything’s. I always used to hear about roommates who were best friends and had all sorts of fun together/could talk to each other about everything…all that good stuff, and I’d always been somewhat envious of that. I definitely lucked out with my roommate throughout my four years at Davis, and the entirety of 6F is more awesome than I could have ever asked for. So it was with a rather heavy 2-inch heart that I had to leave that all behind. ;_; That aside, we decided to recreate onigiri night for our “last dinner,” so here it is. :D

Onigiri

This is our 6F household (Rey, Suzanna, me, Nadia), complete with Emo (my guinea pig; RIP Emo :[ ) and Cereus (Rey’s cat).

Ingredients:
-2 tbsp rice vinegar
-1 tbsp sugar
-1 tsp salt
-2 cups cooked short-grain rice*
-nori (optional-ish)
(Filling)
-1 can tuna
-celery, chopped
-mayo
OR
-spam + scrambled egg (which I couldn’t have, but it is a-okay)

Instructions
1) Mix rice vinegar, sugar and salt well. Add to 2 cups of cooked rice. Put filling in the middle.
2) Use molds (or hands) to make shapes, and if you want to be super-cool like us, cut out shapes in the seaweed for the caricatures. :D If using hands, dip fingers in water to prevent rice from sticking.
*We didn’t use short-grain rice, so it didn’t stick as well, but as you can see, it’s still somewhat do-able!

We didn’t have molds this time around, so we improvised. Kindasorta.

Suzanna’s.

Farrah’s.


Nadia’s.

Rey’s. (This may look small and unintimidating, but it’s about a cup of rice big. Hence, the lack of rice in ours. :O )

Rice Balls

Ingredients:
-glutinous rice powder
-silken tofu
-sweet soy sauce

Instructions
1) Mix equal parts of glutinous rice powder and silken tofu together. Bring to a boil.
2) Serve with sweet soy sauce.