Saturday, June 18, 2016


2 strips of finely chopped, crispy thick-cut bacon & the rendered fat
1 tablespoon of finely chopped fresh parsley
2 tablespoons of mayonnaise
1 tablespoon of panko Japanese bread crumbs
1/4 teaspoon or to taste Sriracha chili sauce

1 full pot of cooked, cooled short grain white rice, ideally sushi rice
1 package of nori seaweed sheets

Cut the nori in half diagonally with a pair of scissors. Take all the filling stuff, put it in a bowl, and stir very well. Form rice “patties” with your hands that are about a half inch thick and about 2 1/2 inches across. Take a small spoonful of the filling, put it on one patty, put a second on top, and mould into a ball or triangle shape, depending on how traditional you like your onigiri. Fold the triangular piece of nori around the rice ball when you’re ready to eat (don’t put it on in advance or it gets soggy and nasty).

bacon recipe source: Christopher S. Penn, June 26, 2011

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