Whenever I have a craving for onigiri at work, I’d troop to a nearby Mini-stop and grab a Samurice. They sell it frozen, then nuke it for you if you’d like one. Available in meaty flavors like adobo, meatloaf, and sisig, it’s packaged as an instant meal on the go. Course, since I prepare bento, am a big fan of Japanese cuisine, and anime as well (Kyou x Tohru OTP!) I knew it for what it was: ONIGIRI! Still, it gave rise to the question, “What if I make my own frozen onigiri?”
â€¢ Spam-filled onigiri. This was pre-made, frozen, then microwaved. After reheating, I wrapped a bit with nori for easier handling. One is garnished with green pea eyes. The other is topped with a slice of naruto kamaboko.
â€¢ Quail eggs in Yakitori sauce, then sprinkled with black sesame seeds.
â€¢ Quartered plum tomatoes
â€¢ Potato Korokke and kewpie mayonnaise.
Take a Tip:
Onigiri can be frozen! Make lots in advance, freeze then nuke as needed. Lunch in a Box–of the speed bento fame–outlines this process and throws in a guide on making Yaki Onigiri to boot! It covers the topic adequately, so I don’t think I need to rehash it here, save a few suggestions of my own. (I do promise an Onigiri tutorial, but that’ll have to wait til the weekend. I found it impossible to shoot and make onigiri at the same time. Yes. I tried.)
Before freezing, spice things up by adding flavorings or stuffing your onigiri. Just be sure that it’s the kind that’ll last in the freezer, like sakura denbu, cooked tuna, or shredded kani. Wondering what I did with the leftovers from making SPAM flowers yesterday? I cubed it, pan-fried, then added it to my rice. SPAM onigiri, all ready for freezing! Whatever stuffing you choose, make sure it’s one that won’t be ruined by freezing or microwaving.
If you like wrapping your onigiri in nori for easier handling, do it after you microwave your frozen onigiri. Same with little nori face cut-outs and accents.