Wait, a "Bomb" Onigiri? The Japanese Breakfast You NEED to Try!

tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon provides similar flavor and texture, while sardines are often less expensive.

mayonnaise

🥗Healthier: avocado

💰Cheaper: yogurt

Avocado adds creaminess with healthier fats, while yogurt is a budget-friendly alternative.

wasabi

🥗Healthier: horseradish

💰Cheaper: mustard

Horseradish offers a similar pungency, and mustard is a cost-effective substitute.

nori

🥗Healthier: lettuce leaves

💰Cheaper: cabbage leaves

Lettuce or cabbage can wrap the rice balls while reducing calories.

Rinse 75 g of rice and drain.

Add 100 g of water to the rinsed rice and mix well.

Add 0.5 tbsp of sake to the rice (optional).

Cook the rice according to the method used in the video.

Cut 120 g of cabbage into bite-sized pieces for soup and side dish.

Cut 30 g of Chinese chives into bite-sized pieces.

Mince 0.5 clove of garlic finely.

In a bowl, mix 1 tsp of rice vinegar, 1.5 tsp of soy sauce, 1 tsp of sesame oil, 1 tsp of sugar, a pinch of salt, a dash of aamoto, and 0.5 tsp of Hawaiian sesame seeds.

Add 70 g of cut cabbage to the mixture and mix well to complete the addictive cabbage.

Beat 0.5 egg with a pinch of sugar.

Heat a fry pan over medium heat and add 0.5 tsp of vegetable oil.

Add the beaten egg to the pan and scramble it.

Cook 40 g of salmon using parchment paper, drizzling a little sake over it before cooking.

Cover with aluminum foil and bake the salmon on low heat for 4 minutes on each side.

Lightly toast 1 sheet of nori over a flame to enhance the flavor.

Cut the nori into a rectangle and place it in a bowl with the cooked rice.

Add the scrambled egg and salmon on top of the rice and spread it out.

Shape the onigiri into a bun-like shape using the nori.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens