Dried Sakura Ebi and Ginger Onigiri

Name: Dried Sakura Ebi and Ginger Onigiri
Yield: Makes 8
Cuisine: Japanese
Ingredients: Dried sakura shrimps (sakura ebi) 3 Tbsp; Dried sakura shrimps (sakura ebi) 3 Tbsp; Cooked Japanese short grain rice 480 g (17 oz); Pickled sliced ginger (see note) 40 g (1½ oz), drained; White radish (daikon) sprouts to garnish; White radish (daikon) sprouts to garnish; White radish (daikon) sprouts to garnish; Japanese soy sauce (shoyu) 3 Tbsp; Japanese soy sauce (shoyu) 3 Tbsp; Toasted white sesame seeds to taste

Preparation info

Makes
8

Difficulty
Easy

Appears in

Onigiri

By Sanae Inada

Published 2018

About

I love ginger and I always keep a jar of pickled ginger and frozen ginger at home. You will be surprised at how easy it is to grate frozen ginger! I created this recipe when I had some leftover sakura ebi (dried sakura shrimps). I use it when I make okonomiyaki (flour and cabbage pancake) and there are always leftovers.

Ingredients

Cooked Japanese short grain rice 480 g (17 oz)
Pickled sliced ginger (see note)

Asia
Japan
Fish course
Snack
Pescatarian
Summer
Breakfast
Leftovers

Method

Put rice, pickled ginger, dried sakura shrimps, sesame seeds and soy sauce in a bowl and mix gently until all the ingredients are well combined.
Place cling wrap in a rice bowl and scoop one-eighth of the rice mixture into the bowl. Pull out rice together with cling wrap and mould rice into a triangle or ball. Remove cling wrap and garnish with white radish s