Japanese · Starter
Onigiri
- Easy
- 30 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with a briny, maritime salinity.
Ingredients
- 2 cups short-grain rice, cooked and warm
- Salt
- Fillings: umeboshi, tuna-mayo, salmon flakes
- Nori strips
The words inside
Wild Salmon: The Run CalendarNoriTuna Grades (Akami, Chūtoro, Ōtoro)Tuna & Winter Fat
Allergen screen
Found: egg · fish
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Wet your hands, salt your palms.
- Take a handful of warm rice, tuck a spoon of filling in the center.
- Press into a triangle with firm, gentle turns: 3 presses, rotate, repeat.
- Wrap with nori just before eating so it stays crisp.
At the Table
- The Pour
- Pinot Noir (Willamette or Burgundy)
- Also Right
- Chilled Gamay (cru Beaujolais)
- From the Taps
- Saison
- Zero-Proof
- Hibiscus iced tea
The fatty fish that cross the red line: silk-textured, low-tannin reds meet their oils without a metallic clash.
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