Sunday, July 27, 2014


makes 4 onigiri 

1/2 batch of sushi rice* at room temperature (*see here)
1 teaspoon soy sauce or tamari
1 teaspoon sesame oil
2 teaspoons honey
1 stalk green onions, finely chopped
2 slices cooked bacon, finely chopped
a pinch of chili flakes
kosher salt
sesame seeds
4 strips of seaweed

To make the filling, mix together the soy sauce, sesame oil, honey, green onion, bacon, and chili flakes. To mold the onigiri, refer to this handy guide. Sprinkle with salt and sesame seeds. If you are eating them immediately, wrap in seaweed and enjoy! If you are saving some for later, wrap them in plastic wrap and store in the fridge. Add the seaweed right before consumption so it is crunchy!

bacon recipe source: Molly Yeh, My name is Yeh, November 2013

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