Recipes

Can you smell what the Brock is cookin?

*Can be replaced with other ingredients if you want

ONIGIRI
Ingredients:
1/2 pound salmon fillet *
4 cups uncooked, shortgrain rice
5 3/4 cups water
2 sheets dried nori seaweed, or pretoasted nori sheets
2 large pickled plums, pits removed and coarsely chopped*
1/4 cup dried bonito flakes *
1 1/2 teaspoons dark soy sauce
2 tablespoons black sesame seeds, toasted * types of fillings

Sprinkle the salmon fillet with salt and let stand for 2
hours.
Meanwhile, wash the rice thoroughly in cold water 30 to
60 minutes
before cooking and let drain in colander. Place rice and
water in a
heavy, tightly covered pot over medium high heat. When
water just
begins to boil, turn the heat to high and let it come to a
vigorous
boil. Reduce the heat to low and cook until all the liquid is
absorbed by the rice, about 12 to 13 minutes. Turn off the
heat and
let the rice stand, covered, for 10 to 15 minutes. Using a
flat
wooden spoon or rice paddle, fluff the rice with a cutting
motion.
Stretch a towel under the lid and cover tightly to keep
warm until
ready to use.
Toast the nori sheets over a high gas flame, and cut
crosswise into 1 inch wide strips, or use pretoasted nori.
Mix the bonito flakes with the soy sauce. Rinse the salt
off the salmon, pat dry, and grill for 3 to 5 minutes. Use a
fork to break the salmon into small pieces.
Wet your hands with salted water to keep the rice from
sticking to
your hands. Cup one hand and place a handful of rice,
about 1/2
cup, in your hand. Make an indentation in the rice and
tuck in one
of the fillings: a teaspoon of soaked bonito flakes, a few
flakes of
salmon, or a few pieces of pickled plum. Close the rice
over the
filling and mold it into a triangular shape. Mold the rice
firmly,
pressing just hard enough to hold it together. Set the rice
triangle
down on one of its sides and wrap a strip of nori around
the bottom of the triangle.
Sprinkle sesame seeds over the rice shapes.