I love to cook, so I’m starting to try making classic dishes from all around the world, starting with Japanese food! Im starting easy, so I made some onigiri! 🍙 I really love packing these into my lunch now!
So far I’ve only put salted salmon in mine, so the flavor was very mild. What fillings do you recommend putting in onigiri? I’m not afraid of complex flavors! It was just an easy one to start with that I had access to. (Living in rural Yee-haw America makes it difficult to find ethnic ingredients.)
by LadyShuffie
14 Comments
I love jelly donuts
Tuna mayo
In order, Spam, Egg, teriyaki anything.
I my top five favorite are shredded imitation crab, a slice of tuna sashimi, eel, salmon (sashimi, spicy minced or smoked) or tuna mayo personally. There’s so much you can do though!
Sour Plum, umeboshi
If you can get a hold of katsuobushi (dried bonito flakes), you can make my all-time favorite, which is bonito with shoyu (soy sauce). It’s insanely savory.
Sweet corn mayo also good and quick to make
Butter fried Kimchi and salted fish roe (tobiko, ikura, masago or mentaiko)
I love umeboshi if we are sticking to traditional Japanese flavors, but I also love the Taiwanese variant of adding chinese style meat floss.
Mentaiko is my #1
Wasabi octopus – this one rocks
Or I prefer the burdock filling
Umeboshi with purple shiso leaf, salted cod roe or mentaiko, salmon sashimi, California roll filling, tobiko and wasabi with ginger, bonito flakes, or red bean paste. Those are my favorites!
Japanese curry chicken and chicken adobo are my faves
Shiojake or tarako.