Onigiri are a Japanese specialty made out of white rice and is often oval or triangular shape. These rice balls can be wrapped in nori, or seaweed, but it is optional. Onigiri are not like sushi because they are made of plain rice whereas sushi is made of special rice with sugar and vinegar. Some traditional fillings for onigiri include pickled ume fruits, salted salmon or tuna, but the fillings can vary to include a variety of ingredients.
I decided to make my onigiri with tomato, onion, and bacon filling. We loved the smoky flavors of the bacon combined with bright sweetness of tomatoes in these scrumptious rice balls.
Ingredients: (yields 4 rice balls)
1 cup cooked white rice (prepared very soft with additional water, lightly salted)
2 slices Applewood smoked bacon, chopped
1/2 onion, finely chopped
1 tomato, peeled, and chopped (about 2/3 cup)
1/3 cup vegetable broth
1 sheet nori, cut into 4 thin stripes
Directions:
Heat oil in a skillet until hot, then add bacon and onions. Saute for a few minutes until the bacon starts to brown. Add tomatoes and saute for another minute. Pour vegetable broth over, lower the heat, and let the mixture simmer until all the liquid is absorbed. Cool.
Flatten 1/4 cupful of rice into a disk. Place 1-2 tablespoons of filling on top and roll into a ball. Wrap with nori. Repeat with remaining rice and filling.
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I am submitting this recipe for this month's Royal Foodie Joust at Leftover Queen where the required ingredients are rice, tomatoes, and bacon.
