onigiri

[coraa]

I'm thinking that it'd be nice to pack a lunch and go eat at the lake tomorrow, so I'm thinking of making onigiri (rice balls). They're pretty easy, quick, a good use of random filling ingredients, transportable, and a bit more interesting than sandwiches (which we love, but eat at least a couple of times a week).

For fillings, I was thinking:

* fish, either tuna or smoked salmon
* ume (pickled plum)
* pickled ginger
* leftover konbu-mushroom relish
* bonito flakes, wakame and soy sauce

What's your favorite onigiri filling? Or, if you're not familiar with onigiri, what would you put in a rice ball?

Comments

[zeborah]

When I was in Korea my favourite triangle-kimbap flavour was kimchi-tuna. (Ingredients in rice in laver, shaped in a triangle and sold in a convenience store in a plastic wrapper cunningly designed to keep the rice and laver separate until you opened it.)

[coraa]

Kimchi! I hadn't thought of that, but I bet it's delicious in a rice ball, and I have some in the fridge....

[ceph.livejournal.com]

To continue the theme of "strong umami flavors", what about something with sundried tomatoes? Perhaps combined with roasted red peppers or garlic or balsamic. (I've never made my own onigiri, so I'm just thinking out loud.)

[asakiyume.livejournal.com]

All of those sound delicious. I love ume, and I like various fish fillings.

[clairebaxter.livejournal.com]

Nora often makes ones with tuna and that's really yummy. I dislike pickled plum, myself, but if you like it, then that sounds great.

[rowr.livejournal.com]

ume all the way!! god I <3 those things. also, making the rice with the zakkoku mai (mixed grains) and hijiki seaweed and then just making the onigiri with that (no filling) is pretty darn tasty imho.