Self-portrait in rice
My daughters poked the eyes out and ate the remains. This is tsukudani, pearl onions, capers, and pickled ginger.
Baby, it’s cold outside
This is what I did instead of braving the real snow. Cookie cutters come in handy for the more whimsical onigiri designs.
Citrusy and light
This mix of Meyer lemon zest, masago fish roe, and sea salt is refreshing.
You can also use cookie cutters to cut shapes out of vegetables. The baby corn is wedged into a cut-out in the pickled cucumber.
Pickled plum and shiso leaves
This is a classic combination. On the left, an ume-shiso powder is mixed into the rice. On the right, the umeboshi (pickled plum) is inside the rice and the shiso leaf serves as the wrapper.
The one resembling a bloodshot eye is sprinkled with smoked paprika and stuffed with a Spanish olive. The one behind it is stuffed with avocado and smoked paprika and wrapped in ham. Though most other types of rice won’t hold together like sushi rice, Arborio rice would work here if you want to carry the Spanish theme all the way through.
Tarako and cucumber
Not much to look at here, but it was so tasty I had to include it. A little mayonnaise added to the cooked fish roe would be delicious, too.
Again with the cookie cutters
This is carrot, edamame, and masago.
My new favorite onigiri. The crunch and spiciness pack a punch.
Tekka and toasted sesame seeds
My kids love this macrobiotic seasoning made of miso, sesame, lotus root, carrots and burdock root.