Cheese Stick Onigiri Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Place a sheet of frozen puff pastry dough onto a floured work surface and allow dough to thaw just until it can be unfolded. Unfold dough into a flat sheet; brush top of puff pastry dough with olive oil. Season with salt, black pepper, and cayenne pepper.
• Sprinkle white Cheddar cheese and 1/4 cup Parmigiano-Reggiano cheese onto the dough, covering the surface. Top with a piece of plastic wrap; press cheese and seasonings firmly into the dough with your fingers or by laying a sheet pan onto the dough over the plastic and pressing it down.
• Remove plastic and use a pizza cutter or sharp knife to cut the dough down the seam lines into thirds; cut each third lengthwise into thirds for a total of 9 breadsticks.
• Pick up a dough strip, place it seasoned side down on the work surface, and twist from both ends 8 or 9 times to make a rolled tube of dough with the seasoned side out. Place breadsticks onto prepared baking sheet.
• Sprinkle remaining 1 tablespoon Parmigiano-Reggiano cheese over the sticks. Roll the sticks lightly to even up their shapes and pick up and press any dropped cheese onto the surfaces.
• Bake in the preheated oven for about 10 minutes; flip and continue baking until breadsticks are browned and crisp, 10 to 20 more minutes. If you pick up a stick by one end and it droops, bake for several more minutes. Cool on a wire rack before serving.

Steps:

• Let rice cool to where you aren't burning your hands when you handle it.
• Wash hands!
• Rinse hands and leave wet, and rub palms with salt.
• Take a handful of rice and ball with hands, using palm of left hand to form the base, and the palm and fingers of your right hand to form the two sides of a triangle.
• Toss and rotate so that the side that was on your left palm is now rotated to one of the sides on your right hand.
• Repeat until you have a nice triangle shape.
• Repeat starting with rinsing hands and salting hands.
• Wet hands do not stick to rice, which makes shaping the rice much easier.
• The salt adds flavor and helps to sterilize any bacteria.
• Consistency is key with the shapes and size, this will come with practice!
• Now that you have a basic rice ball, you can flavor with any of the optional ingredients or a mix: Sushi Nori- Simply wrap a piece of sushi nori around the rice ball.
• This is a very basic rice ball, and is seen in many boxed lunches.
• Classic!
• Chinese 5 Spice- I will often add a dash of 5 spice to the salt I'm using to add aroma and taste.
• Don't over do it, 5 spice becomes bitter if used excessively!
• Toasted Sesame Seeds- Sprinkle on top for aroma and taste.
• Can also use prepackaged Japanese rice dressing, sold in glass bottles to be shaken over rice for flavor.
• Ume-boshi or cooked fish- In one of the two flat sides of the onigiri, press a divot into it with a finger, and fill with the desired stuffing.
• Leave open or cover with a strip of sushi nori- not the ume boshi though!
• You don't want to choke on the seed if you didn't know it was there!

Steps:

• Prep: Begin by cooking the rice until tender and fluffy. Do not rinse the rice of its starches before cooking because you want the starch to act as a sticking agent later.
• While the rice is cooking, mix the salt and the warm water into a bowl until dissolved. Taste to test saltiness, add more salt if needed. Set aside.
• Next, add together the Soy Sauce, Mirin, and the sugar cube into another bowl.
• Take the cheese stick and chop finely. Then take 1/4 of the pieces and squish into a small ball with your hands. Make 4 balls total and place them into the Soy Sauce mixture.
• When the rice is done place into a large bowl. Fluff the rice until it is hot, but not scorching. (You don't want to burn yourself!).
• Making the Onigiri: First, dip your clean hands (I suggest removing all jewelry) into the bowl of warm saltwater.
• Take a portion of the rice and spread it onto the palm of your hand. Make a small depression in the middle.
• Place one cheese ball into the depression and close the rice layer on top of itself, adding more rice from the bowl to help seal the cheese inches.
• Repeat above steps. If you find that the rice is sticking to your hands, just rewet them in the saltwater.
• Eat warm, or pack them in your bag as a snack for later!

Steps:

• Preheat your oven to 400°F.
• Then take a bowl, and a cheese grater (or food processor) and grate cheese into the bowl, or in the food processor.
• Add your herbs, garlic powder, pepper and sesame seeds to the cheese, and stir to combine.
• Beat eggs in a long baking dish.
• Dip both sides of defrosted dough in the beaten eggs and dredge it lightly in the cheese mixture.
• Then take the seasoned sheets of dough and place them on sheets of wax paper.
• Using a pastry wheel, cut dough into 6x1 inch strips.
• Then take those strips, and twist each of them into spiral shapes and place about 1 inch apart from one another on a foil-lined baking sheet.
• Bake your cheese sticks in the oven and bake for approximately 15 minutes.
• Using a wide spatula, carefully remove from pan and serve.

Steps:

• Cook the rice.
• Keep it warm, but let it cool enough so that it won't burn your hands.
• Cut each nori sheet into 9 strips.
• Wet your hands and sprinkle them with salt to prevent the rice from sticking to them.
• Mold a handful of rice into a triangular shape with an indentation in the middle.
• Press a piece of umeboshi into the indentation you left.
• Wrap the rice and umeboshi in Nori strips.
• Serve immediately or save for later.

Steps:

• Cook rice with a rice cooker. You'll need sticky rice.
• When the rice is ready, add 1T of sesame oil and a pinch of salt to rice.
• Mince onion and jalapeno.
• Heat 1-2T canola oil in a frying pan.
• Stir fry the minced onion and jalapeno. When the onion turns clear, add tuna and the sauce. Mix them together and continue to stir fry for 1-2 minutes.
• Place half of the rice on your palm, press down to make it flat, just thick enough to hold the tuna. (like a burger patty).
• Place the spicy tuna in the middle of the rice.
• Cover it up with the rest of the rice.
• Shape the rice into triangle or circle. Put a rectangular piece of dried seaweed on the bottom of the rice.
• Heat 2T canola oil in a frying pan over medium heat. Place the rice and grill each side until they turn golden brown.