The food stalls just get better every year at folk fest! This year my favorite was a gluten free Onigiri stand. I must have had 6 of these over the weekend. So I decided to try and make them myself. I gave it my best shot tonight. Mine don’t look as slick as “the onigiri company” treats, but they tasted awesome!
1 – 2 cups japanese rice (how many do you want to make? 1 cup will make 5-6 Onigiri)
Nori (for wrapper)
1 small fillet of fresh wild pacific salmon
1 Tbsp olive oil
1 Tbsp gluten free soy sauce
1 Tbsp grated fresh ginger root
1 medium orange sweet potato (yam)
1/2 Tbsp sucanat
salt water (for forming rice balls)
1. Place salmon in a glass dish with grated ginger, soy sauce and olive oil. Cover and marinate for at least one hour in the fridge.
2. Make rice according to package directions and allow to cool so you can handle it
3. Preheat oven to 375°. Place marinated salmon fillet in foil, pour remaining marinade over, fold up sides, cover and close foil. Place in a glass baking dish and bake for about 30 minutes (until cooked)
4. Meanwhile, peel and cut the sweet potato into one inch cubes. Cover with water in a pot, bring to boil, reduce heat and simmer until cooked (until very mashable.) Mash with sucanat and set aside to cool
5. When rice is cool enough to handle and salmon and yams are ready, cut some nori into thin strips for making the Onigiri
6. Wet your hands thoroughly in salt water, place a fairly generous amount of rice into one hand and pat a bit to form a ball or triangle, make a small well in the middle and place a small amount of mashed yam and a bit of the cooked salmon (break the salmon up with a fork first) in the well. Cover mostly with the sides of the rice and tighten the triangle a bit with your hands. Add a strip of Nori on top for a wrapper and serve. (or chill and add the nori just before serving)
fast food, fresh, delicious and healthy. The Japanese way!