Leftover Tuesday is now on, head over to Megan's place at What's Cooking for more information. I had lunch made with the leftover steamed rice from last night, Japanese rice balls with Chinese sausage served with kimchi and pickled cabbage. The plate was mixture of Chinese, Japanese and Korean foods, and all made in Sydney. I love those rice balls would not mind eating the same one for the whole week!
Onigiri is Japanese rice ball most commonly formed into triangle or oval shapes and wrapped in seaweed. Traditionally, the onigiri is filled with pickled ume fruit, salted salmon, katsuobushi or any other salty or sour ingredients.
2 cup of steamed rice
1 Chinese sausage, chopped
1 small brown onion, chopped
1 tsp cooking oil
1 sheet of seaweed, cut into 1" strips (optional)
salt and pepper to taste
- Pan fry Chinese sausage until lightly browned, stir in onion and fry until softened,
- Add in egg and stir rapidly, stir fry until egg is well done and add salt and pepper to taste.
- Remove from heat, mix together with rice and cool.
- Shape the rice into desire shape and wrap with seaweed.