3953. SPICY BACON ONIGIRI

Filling:

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

Onigiri:

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

3366. HONEY and BACON ONIGIRI

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