This simple japanese recipe is easier to make than sushi because it doesn't have to be as neat. Basically it's a rice ball wrapped in a strip of nori and filled with a tasty something.
You simple make your sushi rice:
Place short grain white japanese rice and water in a 1:1.15 ratio on high heat until it boils.
Lower the heat for a further 8-10 minutes (for me it takes at least 15 min for the rice to soften - think I turn the heat down too low)
When the rice is cooked and all the water is absorbed, fan the sushi with a piece of cardboard or something like that, stirring it gently with a wooden/plastic spoon.
In the mean time, fry a haddock fillet plainly in a small square of butter.
If you have powdered wasabi, start mixing it with water and letting it heat up too.
Prepare a bowl of salty water to rinse you hands in before working with the rice.
Put your lefthand fingers at a 90degree angle with your palm and make an even layer of rice.
Select a small piece of the cooked fish and put it in the 'valley' area you created with your hand and the rice. Press it down as you close your hand and make the rice into a ball.
Once you are satisfied with the shape of your rice ball, wrap it with a strip of nori and make sure it's stuck down well all over.
If you want something different to plain soy sauce for dipping try this quick sweet and sour sauce:
Fry a small square of ginger and about 2 cloves of garlic (both finely chopped). Add about 40ml water, 2 tablespoons soy sauce, 3 tablespoons sugar and 2 tablespoons vinegar. Bring the sauce to the boil and sprinkle with corn flour to thicken it. I like it more runny than thick.
Serve your rice balls next to a dollop of that wasabi and your tasty dipping sauce.Yum!!!
Of course you can use basically any filling you like, even sweet and sour pork, teriyaki chicken or dumplings!
These can be stored in the fridge and are great for bento boxes or pick-nicks (fridging them settles the starch and makes the onigiri more firm).
Very good.
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