Tatami Onigiri with grilled salmon

No.171

Hello! How are you? It is almost the end of September and here I am writing a blog post. I was away for awhile but I have been working on the appearance and the template of this blog, I hope you like this new look!  Now I have 2 side bars on the right.  I wanted to make it easy for everyone to find what they like to find on this blog and I hope the widgets on the side bars will be helpful for you. If you are reading this blog on your phone or on iPad, you may see the contents of the side bars and the widgets on the bottom or on top. I hope you can take a look at my blog on PC one day and see how things are arranged.  🙂
It is a nice sunny day over here in Oslo and I really had a relaxing Sunday yesterday starting with a good breakfast of tasty Tatami Onigiri. I wrote about Tatami Onigiri for the first time 2 years ago (you can read the post here) but today’s recipe is an updated one according to my new habit of eating less rice. I now eat 100-120g rice for a lunch. While the first recipe of Tatami Onigir from 2 years ago suggests 150g rice, I use now only 100g rice and mix with some grilled salmon to  make a tasty and filling Tatami Onigiri!


Ingredients :

Fresh Salmon  110g
Salt 1/2 tea spoon
Egg 1
Cooked rice   100g
Black and white sesame seeds  1 tea spoon each
Nori   1 sheet

1.  Cut salmon in thin slices and sprinkle salt.  Put them in a container and let it rest overnight in your fridge.
2. Heat a grill pan on high heat and heat the pan very hot. Turn the heat to medium high and grill the salmon. When they are almost all cooked through, turn the heat to high again and get them crisp and well grilled on the surface. You do this for only 30-40 seconds. Be careful not to burn. Turn off the heat.
Note from Rie : When fish is grilled this way, it is not so fishy. You see I am putting more fish than rice and it should not leave any fishy smell.
3. Take a new pan and make a fried egg.
4. When the salmon is cooled, flake them up. Mix with the rice. Add sesame seeds.
5. Put a sheet of nori on a cutting board, place 80% of salmon rice in the middle. Put your fried egg on top, add the rest of the salmon rice on top of it.
6. Bring all the four corners of the nori in the center and wrap it well.
7. Seal it well and put it in a plastic bag. Close the plastic bag tight and let it rest for 5 minutes.
Note from Rie : The damp air in the plastic bag will settle the nori on the rice ball. If you are making this for your bento, it may look so handy to bring it just in this bag but please take it out and put it in a bento box. I don’t think it is wise to keep it in the moist bag until your lunch time. The nori sheet and the whole Onigiri will be so wet….
8. Cut it in half and enjoy it!!

Here are the photos from the cooking process.

 

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Bon appetite!
xxx Rie

 

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How to pack it so fluffy – fried rice bento

No.137

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Last week I made a fried rice bento. I enjoy very much both cooking fried rice and eating it. I specially like one with sea food, the best fried rice I have ever eaten is the fried rice with wonderful crab meat which I had in Hong Kong many years ago. It was very very yummy. 2 years ago I was in London and went to a famous Chinese restaurant which was supposed to serve good fried rice but I was very disappointed. Simply because it was too greasy. Greasy and mushy fried rice is no good 😦 and unfortunately many Chinese restaurants here in Oslo too do not know how to make a good and light fried rice. I know I have some readers in Malaysia and Singapore where really good fried rice is served and I am looking forward to visiting there and eating wonderful local fried rice one day.

I think fried rice is a very simple dish anyone can make with usual ingredients, often leftover ingredients in your fridge, and it is so useful to know some how-to tips in order to get it just right.

People say it is best to use medium-grain rice, specially Chinese jasmine rice, and I agree. Japanese rice is short-grain rice and it is a bit too sticky type of rice for fried rice, but since it is the rice I eat at home everyday I am using it for fried rice as well. It goes alright as long as it is cold or even half-frozen. Freshly cooked rice results as gummy fried rice and it is not good at all. Well refrigerated rice is easy to separate and it gets fluffy when you stir-fry it.

You can use any vegetable you have in your fridge, here I cut red pepper, brown mushrooms, green onions, ham and steamed pork into small pieces. If you like you can add chicken or eggs, crunchy bamboo shoots or water chestnuts are very good too.

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Heat a large frypan over medium-high heat, pour 3-4 table spoons of salad oil (I don’t recommend olive oil) and “season” all over the cooking surface of the pan, heat the oil well. When it starts to smoke, take the oil out. Be careful as it is very hot. Put the green onion in first and stir-fry quickly, the small bits of green onion get burnt easily but the wonderful smell of it is transferred to the oil and so aromatic! Heat down to medium, add the meat ingredients and stir-fry. Add rice and fluff it in the pan. Stir-fry well together, maybe you want to increase the heat to high when almost all the rice grain is separated. I try to stir fry rice very well until all the rice grain gets evenly heated up because you are going to add the remaining vegetables and use the heat from the hot rice to cook them.

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I usually season with dry seasonings like salt and chicken soup powder. Soy sauce is wonderful too. Then gather the rice to one side and put soy sauce directly onto the hot surface of the other side of the pan and mix in. Soy sauce contains sugar and it gets caramelized on the hot surface, it adds a wonderful flavor to the fried rice. Yummy!  We avoid pouring liquid seasoning directly onto rice because it gets wet and heavy. Good fried rice is fluffy, light and evenly stir-fried and never greasy.

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You work so hard to get it right fluffy fried rice, and yes, it should be as light as possible in our bento box too! Use a big spoon and scoop them gently into your bento box. Never press in, just place them gently onto each scoop just like you pack some air in between! Maybe you will find you need a larger bento box than usual as you don’t want to fill up to the brim and let the lid press down your fluffy fried rice.

Cook it right and pack it right, and enjoy your fried rice bento!

xx Rie

Skagen Sushi Roll

No.119

日本語のレシピが最後に続きます。

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There is a place called Skagen in Denmark, it is the northernmost town in the country of flat and arable lands. If you look at the map of the northern part of Denmark, you’ll see the peninsula called Skagen Odde which is projecting into the water and at the very tip of it lies the town I am talking about. Denmark is full of flat lands and therefore very suitable for building soccer fields or basket ball courts, I used to travel to Skagen with my daughter’s soccer team for a summer training camp. Of course I was a cooking mama for many sporty young girls.

Because Skagen is surrounded by the sea and thanks to the well functioning fishing port, we enjoyed good seafood there. The salad called Skagen Salad is a very famous one. Funny enough, this salad was invented and developed in Sweden by a swedish restaurateur, his name was Tore Wretman, a legend cook of Scandinavia, about 60 years ago. This simple and yet very tasty salad has been loved by many Swedish people and that they made their own starter called Skagen Toast (Skagen salad on a sautéed toast) which you will have no problem finding anywhere in Sweden.

In my local super market here in Norway I can buy ready-made Skagen Salad at any time. They put a little too much mayonnaise to my taste and I think home cooked Skagen Salad is much better as you can adjust the amount of mayonnaise or thin it by lemon juice or even replace it with yoghurt. The recipe is simple and yet very tasty. It is a kind of recipe which is so tempting for us who cook to add our own twist or two to, I have read the original recipe written in Swedish by Tore Wretman, the variation recipes with twists and changes by both Martha Stewart and James Oliver. it is right to call Skagen Salad is a dish widely loved in Scandinavian countries and we in Scandinavia associate pleasant summer feelings with this dish. As my own twist, I wanted this typical Scandinavian dish to meet something from Japan, so I made this sushi roll. Please allow me call it Skagen Sushi Roll.

Skagen Sushi Roll for 1 bento

* Mini Skagen Salad *
4 pieces of frozen shrimps, a medium sized each
a half table spoon of red onion, minced
1 table spoon of mayonnaise
1 tea spoon of lemon juice
1 tea spoon of dill, minced
1 tea spoon of green onion
Salt and pepper

* Buttered Scrambled Eggs *
2 eggs
a half table spoon of butter
1 tea spoon of sugar
Salt and pepper

1 sheet of Nori
150g Sushi rice

1.Defrost the frozen shrimps. Boil in salted boiling water. When they are cooked through, take them out of the water and cool. We use whole shrimps in Skagen Salad but to use it in a sushi roll we chop it into small pieces. Mix everything well and season with salt and pepper.

2. Crack eggs in a bowl, add sugar and mix well. Heat a frypan, melt butter and make buttery scrambled eggs. Season with salt and pepper. Cool to room temperature.

3. Place a sheet of nori on a rolling mat, first put a half of sushi rice in the center of nori and try to spread it over the nori sheet. Add the other half to cover the whole sheet. Press it and make it evenly flat. Spread the scrambled eggs and Skagen Salad in the center.

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4. Lift the nori (the end closest to you) and roll it up. Leave it for 10 minutes to settle before you cut. As the ingredients are soft you should not press it so tightly. Take it easy and roll it gently but firm. This may need some practice but there are good videos on YouTube, the search word is Maki Sushi or 巻き寿司 and I am also looking into making my own video of Maki Sushi as well soon. 🙂  When you master Maki Sushi rolling techniques, you will be able to enjoy making variety of sushi in your home. So do not be afraid and try! That is my tips and bon appetite!

xx Rie

ーーーーーー

北欧3国巻き(巻き寿司1本分材料)

冷凍ブラックタイガー 中サイズ4尾

A)  赤玉ねぎ 微塵切り  大さじ半
マヨネーズ      大さじ1
ディル 微塵切り   小さじ1
レモン汁       小さじ1
分葱         小さじ1

寿司海苔         1枚
寿司飯        150グラム
玉子         2個を溶きほぐす
バター        小さじ1と半
塩、こしょう

1 海老は解凍して殻をむき、さっと塩を入れた湯で茹でて加熱します。粗熱がとれたら、微塵切りよりちょっと大きめに切ります。

2 海老とA)を混ぜます。

3 フライパンを熱し、バターを入れて、炒り玉子を作ります。

4 玉子が冷めたら、巻き簾の上に海苔を置き、寿司飯をのせ、炒り玉子と海老のサラダをのせて巻きます。

5 巻き終わったら、綴じ目を下にして休ませ、15分くらいしたら濡れ包丁で切り分けます。

**小さなコツ
マヨネーズの量が多すぎると滑って巻きにくいです。海老のサラダだけ前の日に作って使うと硬めで巻きやすいです。ディルも手に入ったらぜひ入れてくださいね。北欧度がドッとUPします。

どうぞお試しくださいませ。
(^o^) りえ