Yesterday, my hubby requested me to make Onigiri. I was going for Tuna-Mayo Onigiri, but I found out that I had no canned-tuna stock and I didn’t find it at nearby convenience store. The only fish in the fridge was Milky-Fish. So this is Emergency Onigiri. I never heard japanese people make onigiri with Milky fish, as I remember I didn’t find this fish in Japan either. But there are a lot milky fish in Indonesia Local Market. (by the way Milky Fish = Bandeng)
1 1/2 cup of Japanese Short Grain Rice (Got this from my friend)
180 ml water
1 milky fish (Fillet and remove the skin)
Japanese Nori (I use Takaokaya Ajitsuke Teyaki Nori, bought in Papaya Supermarket)
Canola Oil (optional, just to make the pan non sticky)
Cling Wrap Plastic
How to cook :
1) Cook the rice with water in Rice cooker (P.S : Amount of water can vary depend on brand of rice) for about 30 minutes or until the button “cook” change to “warm”. When it changed to “warm”, leave for about 10 minutes before you open the lid.
2) Open the lid, leave the steam evaporated first.
3) Meanwhile, we have to cook the fish. Clean the fish, fillet it and remove the skin, backbone and small bones. As you know milk fish is one of -takes some effort- fish, I recommend buying boneless milkfish instead. Once you get the fish fillet, sprinkle with salt and set aside for about 15 minutes.
4) Prepare the non-sticky fry pan, put canola oil a bit (abt. 1 tbsp) and pan-fry the fish until it’s all cooked through. Put sprinkle of pepper to taste it better. Cool it down.
5) Prepare Cling wrap plastic, put some rice on top of plastic, fill with fish topping and cover it again with rice. Wrap it in the plastic and start making triangle or round shape onigiri with your palms.
6) Stick the nori outside the onigiri, serve hot.