About the Recipe
This is a modern take on the onigiri using egg, bacon and peas. It's filling and nutricious - the perfect lunch or late supper!
Ingredients
150g / 5.3oz Japanese rice
2 rashers streaky bacon
1 medium egg
a dash of soy sauce
3 tbsp frozen green peas
a little salt to taste
2 sheet of nori seaweed
1 onigiri mould
Preparation
rinse your Japanese rice a few times until the water clear. cook either in a rice cooker or in a saucepan.
next, prepare your fillings:
fry the bacon rashers until crispy, then transfer to a plate
break the egg into a small bowl. add a dash of soy sauce and mix.
pour into the same hot frying pan you used for the bacon. swirl the egg around in the frying pan using chopsticks or a spatula and produce a rough scrambled egg. transfer to a large bowl.
bring a small pan of water to the boil. add a little salt and the peas. cook for 3 minutes. drain and add to the bowl.
slice the rashers of bacon finely and add them to the bowl too
add your cooked rice. sprinkle generously with salt. gently mix everything together using spatula or a large spoon in a slicing motion to avoid mashing the rice
cut the 2 sheets of nori into 6 strips
now, use the rice ball mould to make your onigiri. dip the mould in water before you start. this will stop the rice sticking to the mould
fill the mould up with your rice mixture using a dessert spoon. when the mould is full, gently press the lid into the mould
remove the onigiri mould lid. invert the mould, then give the bottom a firm tap or two. the onigiri should pop out onto your plate
wrap each onigiri in a strip of nori
repeat until you have 5 or 6 onigiri
onigiri are best eaten soon after making them but they also make a great lunch box or picnic treat too