International Onigiri (3 Ways)

Onigiri are Japanese rice balls. They come in many different flavors, styles and are commonly found in convenience stores all over Japan. They’re cheap, easy and perfect for eating on the go (but don’t eat while walking if you’re in Japan because it’s considered rude). Sure, Onigiri are Japanese but what if they we replaced ingredients and used techniques to create unique onigiri that represent other cultures? Well, this is my take on it. 🤘🏻Adam

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O.G. Ongiri (Tuna Mayo)

Ingredients

• 1 can of Tuna
• 1/3 cup Japanese Mayo
• Togarashi, to taste (optional)
• Kosher Salt, to taste
• 1/2 tsp Rice Wine Vinegar
• White Rice, as needed
• Nori (Seaweed Paper), as needed

Instructions

1. Mix the tuna, togarashi, mayo and a pinch of salt together to form a creamy paste.
2. Sprinkle the rice wine vinegar onto the rice then shape the onigiri by hand using the technique from the video.
3. Slice a sheet of nori paper to a 1x4 inch strip. Use the tip of your finger to barely wet the non-shiny side of the nori paper then plop the bottom of the onigiri in the middle so that the nori paper comes up just below halfway up the onigiri. Serve as is and CRUSH!

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International Onigiri (3 Ways)

Ingredients

American Onigiri

• 2 pounds Ground Beef
• 2 Tbsp Unsalted Butter
• 1/2 Yellow Onion, diced
• 1/2 tsp MSG
• 1 tsp Garlic Powder
• 8-10 Slices of American Cheese
• Kosher Salt, to taste
• Black Pepper, to taste
• 1 cup All-purpose Flour
• 2 Eggs, whisked
• 1 cup Bread Crumbs
• Neutral Oil, for frying
• White Rice, as needed

Korean Onigiri

• 4-5 Pieces of Kalbi (Korean Short Rib)
• 1 cup Kimchi, chopped
• 1 Tbsp Toasted Sesame Oil
• 1 Tbsp Gochujang
• 1 Tbsp Doenjang
• Perilla Leaves, as needed
• White Rice, as needed

Indian Onigiri

• 2 Tbsp Ghee or Butter, melted
• 1 Tbsp Black Mustard Seeds, toasted
• 1 cup Butter Chicken
• White Rice, as needed

Instructions

American Onigiri

1. In a large skillet over medium-high heat, sear the ground beef until browned. Remove from the pan and set aside.
2. Melt the butter into the skillet, add the onions and a pinch of salt. Cook until translucent, 1 minute. Reintroduce the ground beef then add in the garlic powder, MSG and season with black pepper and salt. Break up the seasoned ground beef with a cooking utensil. Lay on the slices of American cheese then turn off the heat and wait until the cheese melts slightly. Stir everything together then set the cheesy beef mixture aside to cool slightly.
3. Preheat neutral oil to 350F. Shape the onigiri by hand using the technique from the video. Coat each onigiri in flour then the egg then bread crumbs and fry until golden brown, 2-3 minutes on each side. Drain fried onigiri on a wire rack and season with a pinch of salt. Serve as is or with a squirt of ketchup and CRUSH!

Korean Onigiri

1. Marinade kalbi (short ribs) following the steps from this video. Broil the kalbi until cooked through and slightly browned with charred edges, 8-10 minutes. Slice the kalbi into small 1/4 inch cubes. Toss the cubes with chopped fresh kimchi.
2. Drizzle the sesame oil onto the rice, mix it together then shape the onigiri by hand using the technique from the video. Mix the gochujang and doenjang together then spread a thin layer on a single perilla leaf. Stick the perilla leaf on the bottom of the onigiri. Serve as is or with a drizzle of soy sauce and CRUSH!

Indian Onigiri

1. Pour the ghee onto the rice and evenly sprinkle black mustard seed everywhere.
2. Add a teaspoon of Butter Chicken into the center of a handful of rice then shape the onigiri by hand using the technique from the video. Serve as is and CRUSH!

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