3 for this week, “simple” in that I used a lot of things that were bought or prepped ahead or very simple preperations:
1. Spicy tuna mayo onigiri, marinated bell peppers; sesame cucumber salad, boiled egg; strawberry + a dab of vanilla paste, cucumber slices, lemon shortbread cookies 2. Veggie samosas, rice; vegetable salad, boiled egg; mini crepes, fresh fruits and tajin watermelon candies; the small bottle has tamarind mint sauce for the samosas and rice 3. Pastrami on sourdough with swiss; strawberries, bell peppers, boiled egg with furikake; brownie cookies
This week I tried making onigiri for the first time. Loved having them fresh, but I also tried out individually wrapping them once they cooled and freezing them in a freezer bag, and then moving them to the fridge to thaw in the night/morning. I don’t see my self making them fresh in the morning very often… but this way they can be eaten cool from the fridge or a cold lunch bag, or warmed up in the microwave in their wrap. Next time I’ll try to do the nori sheets separately… do you make onigiri ahead? How do you like to store and serve them after? I’m still trying to improve my process.
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These all look so good
3 for this week, “simple” in that I used a lot of things that were bought or prepped ahead or very simple preperations:
1. Spicy tuna mayo onigiri, marinated bell peppers; sesame cucumber salad, boiled egg; strawberry + a dab of vanilla paste, cucumber slices, lemon shortbread cookies
2. Veggie samosas, rice; vegetable salad, boiled egg; mini crepes, fresh fruits and tajin watermelon candies; the small bottle has tamarind mint sauce for the samosas and rice
3. Pastrami on sourdough with swiss; strawberries, bell peppers, boiled egg with furikake; brownie cookies
This week I tried making onigiri for the first time. Loved having them fresh, but I also tried out individually wrapping them once they cooled and freezing them in a freezer bag, and then moving them to the fridge to thaw in the night/morning. I don’t see my self making them fresh in the morning very often… but this way they can be eaten cool from the fridge or a cold lunch bag, or warmed up in the microwave in their wrap.
Next time I’ll try to do the nori sheets separately… do you make onigiri ahead? How do you like to store and serve them after? I’m still trying to improve my process.