Rodys Fried Onigiri Recipes

Steps:

• Whisk the egg in a small bowl. Add ½ cup (60 g) of flour and the cold water and whisk to combine. Cover with plastic wrap and chill in the refrigerator.
• Add the remaining flour to a shallow dish. Dredge each shrimp in the flour, shaking off any excess.
• Heat the oil in a large pot until it reaches 350°F (180˚C).
• Dip the floured shrimp into the chilled batter.
• Fry the shrimp until they float to the top and are golden brown in color. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain.
• In a medium pan, combine the dashi, soy sauce, and mirin, and bring to a boil over high heat. Transfer to a small bowl.
• To make the onigiri rice balls, first wet your palms with water and coat with a little bit of salt.
• Take a handful of rice and make an indent in the middle. Dip a shrimp into the soy sauce mixture, then place in the center of the rice. Wrap the rice around the shrimp, creating a triangle shape.
• Wrap a strip of seaweed around the rice ball. Repeat with remaining ingredients.
• Enjoy!

Steps:

• Heat canola oil in a frying pan over medium heat.
• Mix egg into cooled, cooked rice until well-combined.
• Take a spoonful of rice mixture and roll into a ball shape.
• Press a hole into the middle of the ball and add fish.
• Cover hole with more rice mixture and roll until uniformly round.
• Place ball into heated oil and fry on each side until golden brown.
• Set aside on paper towels to cool slightly.
• Season lightly with salt and pepper (if desired).
• Wrap rice balls with nori.
• Serve and enjoy!