4 Kinds of Freezer Onigiri (Shirasu & Cheese, Umeboshi & Shiso, Salmon & Shiso)
Four kinds of onigiri you can make in a batch and freeze, using plastic wrap and zip-top bags. Mix in fillings of shirasu and cheese, ume paste and green shiso, or salmon flakes and green shiso, shape into flat cushion shapes, and freeze. On busy mornings or when you need a quick snack, just heat them in the microwave and they're ready to eat.
INGREDIENTS
Ingredients
INSTRUCTIONS
Instructions
Prepare 200g of cooked rice, then add 30g dried shirasu, 10g shredded pizza cheese, and 2 tablespoons thinly sliced green onion and mix together.
0:16~2 minPrepare a sheet of plastic wrap and spread it out on the counter.
0:28~1 minPlace half of the rice on the wrap, shaping it into a square, and wrap it up snugly from all four sides.
0:35~2 minShape into a flat cushion about 2cm thick. Make the second one the same way.
0:42~2 minPrepare the ume and shiso filling. Combine ume paste, green shiso, toasted white sesame seeds, sugar, and soy sauce.
0:48~3 minPrepare the salmon and shiso filling. Combine salmon flakes, green shiso, and toasted white sesame seeds.
0:57~2 minMix each filling into the rice and wrap in plastic wrap the same way, making 2 of each.
1:00~5 minPrepare a zip-top freezer bag. The open tab and non-slip finish make it easy to open.
1:06~1 minPut the onigiri into the freezer bag, press out as much air as possible, and close the zipper.
1:11~2 minStore compactly in the freezer.
When you're ready to eat, peel off the plastic wrap, place the frozen onigiri on a heatproof plate, and cover loosely with plastic wrap.
1:26~1 minMicrowave at 500W for about 2 minutes 30 seconds per onigiri, then let it stand for 1 to 2 minutes. Once it's cool enough to hold, it's ready.
1:34~5 min
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