Recipe : Green Peas Onigiri + Grilled Salmon with Miso Onion Sauce
In this recipe video, I will show you how to make Green Peas Onigiri (Japanese Rice Balls). To make it home-style, I will introduce 3 arrangements including Kid-Friendly version onigiri. Aside with onigiri, I will also introduce grilled salmon with miso onion sauce recipe and show you Japanese breakfast /set meal ideas. Hope you like it!
Ingredients (2 servings) :
Green Peas Onigiri:
200g Green pea *with pod
400g Japanese rice *steamed
1 tsp Salt
Nori seaweed, as needed
Grilled Salmon with Miso Onion Sauce:
2 fillet Salmon *unsalted
1 tsp Sake
1 tsp Mirin
2 tsp Sugar
1 Tbsp Miso
1 sheet Shiso
1 Tbsp Spring onion *chopped
Directions:
Green Peas Onigiri:
1. Remove beans from pea pods.
2. Put the salt in a pot and boil the beans for 5 minutes.
3. Remove the beans from the pot.
4. Add the beans to the steamed rice and mix.
5. Put the rice on the plastic cellophane and wrap to make rice balls.
For kids version:
Chop the green peas into chunks and mix with rice before shaping onigiri.
Grilled Salmon with Miso Onion Sauce:
1. Take off the stem of Shiso and chop it. Then, put in a small bowl.
2. Add spring onion, sugar, sake and mirin, and mix well.
3. Place the aluminum foil on the frying pan and place the salmon fillet.
4. Wrap the salmon fillet in aluminum foil and start to heat the frying pan with medium heat.
5. A few minutes later, open the aluminum foil and put sauce over the salmon.
6. Wrap the salmon again and turn it over using a spatula. Then, turn to the low heat.
7. A minute later, turn it over again and open the aluminum foil.
YUCa’s Tips:
1. Recommend to boil green peas for 5 minutes for the best texture.
2. Peel the boiled green peas one by one for kids version onigiri.
3. Optional : Roast the miso sauce with using a burner for deeper flavor.
About Onigiri :
Memo :
1. Are you looking for Japanese kitchenwares and cooking tools? Please visit our online store!
2. Would you like to cook many more recipes? Download Free recipe app from here! “Recipe by YJC“
