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Onigiri and Temakizushi

Onigiri is the Japanese sandwich.  If a kid doesn't get to eat the school 
lunch, then they most likely get to eat these rice balls.  Onigiri are
simply balls (or triangles) of pressed rice with some filling and Nori.
They are one of my favorite Japanese foods.  And you can buy them at
the 7-11 for 120yen.  Temakizushi is essentially the same thing, except its
put together differently. 

Popular Onigiri fillings:  Tuna, Tuna and Mayonnaise, Pickled plum, Salted Salmon,
    and Cod Roe.  
Tuna is probably the easiest (or only) one to get cheaply outside Japan.  The others are 
    kind of gross anyway.

Temakizushi fillings:  Egg*, sliced tiny cucumbers, Crab sticks, Tuna, ham (lunch meat), pickled plum sauce.
    You can also use carrot slices too, basically whatever you want.


Sushi rice*

Nori sheets

Canned tuna (or other filling)

Plastic wrap

Plop about a quarter cup of cooked rice onto the plastic wrap in the palm of your hand.
Put some tuna (1 tbl.?) on the rice.  Cover with another 1/4 cup of rice.  Use the plastic 
wrap to squish it into a ball or triangle.  Wrap some nori around it and enjoy!


Temakizushi  (hand rolled sushi)

Sushi rice

Rectangular Nori sheets


Just plop some rice onto a sheet of nori, add some egg*, cucumber, crab/tuna or ham, and roll it up.

Slice the cucumber and ham (and crab) lengthwise into thin (julienned) strips.

*Sushi Rice

Sushi rice is the short grained sticky rice.  You can rinse it, but it doesn't need to be 
washed well.  A 1:1 ratio of rice to water seems to work well, but you can follow the 
directions on the rice bag.  Mix in 1 tablespoon of sushi vinegar per cup of cooked rice.  If 
you have a rice cooker, I think you can add the vinegar to the uncooked rice and water.  
Let the rice cool before using.  You can buy sushi vinegar or make your own, mix 
1/3 cup white vinegar, 2 tablespoons sugar and 1-1/2 teaspoons salt, boil to dissolve.  

*Sushi Egg

beat 4 large eggs with 1 Tablespoon sugar (or more to taste) and 1/2 teaspoon salt. 
Pour through fine-holed strainer to remove any membrane.  Cook 1/4 or 1/2 the egg 
at a time in an oiled or non-stick skillet like an omelet (or crepe).  Slice the egg into strips 
to put in the temakizushi.  It doesn't really matter if the egg is pretty or not, I've had it 
before as scrambled eggs, its just easier to roll it up in strips.


Chirashizushi is really just whatever you feel like throwing together over rice.  I like it 
with the sushi rice, scrambled sushi eggs, sliced ham, sliced cucumber and shredded nori.  mmmmmm.....

        (Nori is the dried seaweed that comes in sheets for making sushi)



  Hey! What time is it in Japan?

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