I decided to star blog for more everyday recipes and personal news!! 🙂
It’s kind of hard to post a few pictures, recipe and my story of it on Face Book, even though it is really great to talk with all of you guys very personal. So I decided to start blog, so I hope you guys check it out very often!!
I won’t stop posting on Face Book. I will be still there, because I love how I feel close with you guys and I’m kind if addicted of it. lol I will keep remind you of this blog with pictures, so you can just click and visit right here!
My goal of this blog is post picture of my everyday meal with the recipes and tell you the inspirations, how much we loved and enjoyed it! That means I have to post my meal even though it’s ugly like this one.
I have NO idea what I was thinking, I thought it will be delicious meal, because all of the toppings are dip-fried!! lol Well, it was tasty but not very appetizing or very attractive looking… lol This is from today buy the way. (2011/11/01)
So, now time to show you this little cutie onigiri(Rice ball) lunch box I made for my husband Jacob.
It’s tuna mayo onigiri, yaki(Broiled) bulgogi onigiri and green tea.
After the photo I added seasoned dried seaweed, shiso (Japanese basil) and umeboshi(Pickled plum, which is he never tried before.. it was gambling! lol), So he can make ochazuke (Pour green tea over cooked rice with savory toppings)Guess what, HE ATE IT ALL!! hehe 🙂
He said he didn’t like umeboshi(Pickled plum) so ended up dumbed away.. I was upset at that part, but I couldn’t blame him about it because anything else he finished it and umeboshi has kind of unique flavor so you need to get used to it. Good try though. lol
And here is recipe for the Tuna Mayo onigiri
5 oz. canned tuna
2 Tablespoons mayonnase
1/2 teaspoon salt and pepper
3 ½ cup cooked short grain sticky rice
7 sheets 1”x2.5” dried and toasted seaweed
DirectionsCombine tuna, mayonnase, salt and pepper ina small mixing bowl.
Take 1/2cup of rice in your left hand and gently press middle of the rice tomake an indentation.
Put 1 Tablespoon tuna and mayo mixture into the center, carefully closethe rice over the filling so it becomes covered.
Squeeze gently, but hard enough to hold it together, and mold it into atriangular shape.
Wrap with seaweed only one side of the triangle.
Tip : Before you shape onigiri make a small bowl of salt water (1cup water + 1 teaspoon salt) and wet your hands so rice won’t stick as much or wear plastic globes if you can find them.
I hope you enjoy as much as we did!! 😀