Rika's TOKYO CUISINE: Omusubi Variations
Learn about easy, delicious and healthy cooking with Chef Rika! Featured recipes: (1) Corned Beef with Mayo Omusubi (2) Salmon and Shiso Omusubi (3) Sesame and Nori Omusubi (4) Rika's Tonjiru.
(1) Corned Beef with Mayo Omusubi
Ingredients
Canned corned beef
Mayonnaise
Cooked rice
Salt
Nori
Directions
1. Mix the corned beef with mayonnaise.
2. Place a handful of cooked rice on plastic wrap.
3. Put the mixture of corned beef and mayo in the center of the rice.
4. Gently shape the rice into a ball and sprinkle with a pinch of salt, on both sides.
5. Gently squeeze the ball, 7 times, gently!
6. Remove the plastic wrap and wrap the rice ball with nori.
(2) Salmon and Shiso Omusubi
Ingredients
Salted salmon flakes
Shiso leaves
Cooked rice
Directions
1. Mix the salmon flakes and shredded shiso leaves with the rice.
2. Gently squeeze the rice making a short fat cylinder, gently!
(3) Sesame and Nori Omusubi
Ingredients
Gim / Korean roasted seaweed sheet
Sesame seeds
Cooked rice
Directions
1. Tear the seaweed into small pieces and mix with sesame seeds.
2. Mix into the rice.
3. Shape the Omusubi in any shape using your palms, or shape the rice in between 2 bowls. This way you can make Omusubi without using your hands.
(4) Rika's Tonjiru
Ingredients (Serves 2)
Katsuobushi
1 piece kombu kelp (10 cm)
3 shiitake mushrooms
5 cm gobo burdock root
1/4 carrot
1 potato
10 cm Naganegi long onion
Ginger
2 slices pork belly
2 tbsp miso
Directions
1. Soak the kombu in a pot of water for 30 minutes. Wrap the katsuobushi with paper towel.
2. After 30 minutes, turn the heat on low. Remove the kombu just before the water boils.
3. Once it's boiling, turn off the heat and add the katsuobushi. After 7 minutes, take out the katsuobushi.
4. Cut all the ingredients; vegetables, ginger and pork belly into thin strips.
5. Turn the heat high and add all the ingredients and simmer until tender.
6. Turn off the heat and dissolve the miso.