Panda Onigiri
55 Minutes
Asian/ Asian Fusion
Serves: 5 rice balls
Onigiri rice balls are a staple of a bento lunch box, so why not try making a few with Royal® Basmati Rice? These cute panda-shaped onigiri are filled with salmon, but sour plums, tuna salad, or pickled vegetables make equally delicious stuffings.
Ingredients
1/4 pound wild salmon
1 teaspoon preferred vegetable oil
1 teaspoon soy sauce
1 teaspoon rice vinegar
1 1/2 cups Royal® Basmati Rice
1/2 teaspoon fine sea salt
1 sheet toasted nori
Preparation
- Preheat oven to 375℉ and oil a baking sheet.
- Place salmon on baking sheet and brush with oil. Bake until cooked through, 15-20 minutes. Let it sit until it cools enough to handle, then flake into a bowl. Stir in soy sauce and vinegar.
- In a medium saucepan combine rice, 2 cups water, and salt, and bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until tender, 20 minutes. Remove from heat and let stand, covered, 5 minutes.
- Transfer 1 cup cooked rice to food processor and pulse until ground to a sticky paste. In a medium bowl combine paste and remaining cooked rice. Mix with hands to combine.
- Use a 1/2 cup measure to portion rice. Press a divot in the center of each rice ball and place 1 tablespoon salmon in it. Form rice around salmon and place on a square of plastic wrap. Wrap plastic around rice and use it to shape rice into a flattened circle, pinching rice into 2 ear shapes on a round head. Unwrap.
- Cut nori into shapes for decorating. You will need 2 oval eyes, 2 half-moon ears, and a nose and mouth shape for each onigiri. Decorate rice balls with nori pieces, using tweezers to help place nori if needed. Wrap tightly and eat within 1 day.
