Eating Nose to Tail


 
Thanks to Kumiko Mitarai at SeriousEats I've had a craving for onigiri.  And my leftover shrimp and rice from dinner will make four perfect little onigiri.  First I had to shell the shrimp -  the shells I saved to throw in the fish stock I've got planned for later.
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Tiny little shrimp tails.
To make the filling for my onigiri I coarsely chopped the shrimp, then added a spoonfull of mayo and a big squirt of sriracha.
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Shrimp, mayo, sriracha.
Next I simply filled my onigiri, sprinkled them with toasted sesame seeds and wrapped them with nori.
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Shrimp onigiri
Wrapped in plastic these keep well in the fridge for a few days, but are much better at room temperature.  These little guys will  not be sitting in the fridge at all.
 


Comments

08/02/2013 01:20

This Onigiri is something new to me. Where did this originate from? Being a foodie I do have a habit of seeking its history as well. Seems to be a tasty seafood dish. Thanks for introducing it online.

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