Onigiri Recipe

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SECOND SCREENS Foodie Edition Spirited Away and Hideki Harada, Kiki SECOND SCREENS: Foodie Edition is a cinematic and culinary experience presented by FotoFocus celebrating food in film and bringing “Dinner and a Movie” to your home. Chef Hideki Harada’s recipe for Onigiri looks to Japan, where he trained as a sushi chef, for his culinary interpretation of Spirited Away. RECIPE Onigiri (Japanese Rice Balls) Equipment Directions Colander Make the Rice Small Pot 1. Using the colander rinse the rice and let drain Aluminum Foil 2. In a small pot, combine rice with water. Cover pot with lid 2 Mixing Bowls or aluminum foil (poke hole in center). Cook over medium/ low heat until steaming, about 15 minutes Plastic Wrap 3. Turn heat off and leave covered, 20 minutes Ingredients 4. Transfer rice into mixing bowl, season lightly with salt and For the Onigiri sesame seeds (optional) 2 cups White Rice (Japanese short/ Assemble the Onigiri medium grain) 1. Line a small bowl with plastic wrap and fill with ½ to ¾ cup 2 cups Water cooked rice Sesame Seeds (optional) 2. Poke a small indentation in the center of the rice and fill with Nori (roasted seaweed sheets) a spoon full of filling 3. Pull the corners of the plastic wrap and twist the top to form Filling Options a ball of rice. Mold rice into traditional triangle shape 1. Mix one 5oz can of Tuna with 4. Trim Nori sheets into 3 strips 2 tablespoons mayo (Japanese Kewpie Mayo preferred) 5. Wrap rice triangles with one strip of Nori and plate. 2. Deseed Umeboshi (Japanese pickled Recipe makes 8 medium rice balls plum) and mash into paste Share your home movie night! FotoFocusCincinnati FOTOFOCUS.ORG.

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