Hongkimina Recipe for Love's Edition Volume 6 | Page 25

Volume 5 JULY 2014
Volume 6 AUGUST 2014

nigiri Rice Ball
Ingredients
Traditional fillings:
cod roe
pickled plum
teriyaki salmon
Variations to try:
smoked salmon and scallions
sauteed kabocha squash
Trent Pierce’s Miso-Creamed Kale
Toppings:
seaweed (sushi-style nori)
black and white sesame seeds
shichimi togarashi (a Japanese spice blend made up
of ground sesame seeds, orange peel, and chili pepper)

Wet your hands and scoop up a small handful
of the rice. Flatten the rice into a dense, thin,
oblong layer in the palm of your hand. Scoop a
small spoonful of the filling into the center of the
rice, and gently fold the rice around the filling.
Using both hands, pack the rice into a firm ball
and then gently press it into whatever shape
you’d like. I like flattened triangles because they
are easy to bite into.
At this point you can roll your rice ball in some
sesame seeds, sprinkle with shichimi togarashi,
or wrap a strip of seaweed around it. If you want
to be fancy, you can use your kitchen shears
to cut little shapes out of the seaweed. Two
semicircles, two ovals, a little triangle of a nose,
and a pointy little sliver of a mouth gives you a
panda.

Directions
Cook a pot of sushi rice, and keep the rice slightly
warm. 4 cups of cooked rice will