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Bakudan Onigiri 爆弾おにぎり (Giant Rice Bombs)

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Equipment

  • cling foil (It makes onigiri-making easier for beginners) Swap for a beewax wrap if you don't want to use plastic.

Ingredients
  

  • 2 cups Cooked Japanese short-grain rice (a.k.a. sushi rice) Cooked according to the package
  • 1 nori (seaweed), in large square sheet
  • sea salt, unrefined

For marination

  • 2 pieces boiled eggs/ (vegan) half-cut avocados / (vegan) sliced tempeh
  • 4 tbsp soy sauce
  • 2 tbsp mirin (Japanese sweet sake) Alternative: 2 tbsp sugar/ amazake
  • 1 tbsp sesame oil

Instructions
 

Marinating eggs/avocados /tempeh

  • Mix soy sauce, mirin, and sesame oil. Heat them up in a pan for 2 minutes.
  • In a container or a zipper bag, put this liquid, and add boiled eggs (/avocados/tempeh).
  • Marinate at least overnight. (Better to flip them upside down halfway through.) them you

Making onigiri

  • Wash your hands well beforehand. Make sure the cooked rice is warm but not too hot.
  • Sprinkle 2 pinches of salt on the rice, and give it a gentle mix.
  • [A] Put half of the rice on the center of the foil (or your hand).
  • [B] Make a dent (NOT a hole!) in the center of the rice. Place your marinated egg/avocado/tempeh in the dent.
  • [C] Gently cover the centered ingredient with rice, making everything into a round-shaped ball.
  • [D] Finally, wrap the ball up with nori.
  • Repeat [A-D} with the another ball. Serve, and enjoy!
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