[HEALTHY] Fast-Food — the Asian way

I know this sounds sketchy, but LISTEN UP! 

Chris, during his time teaching in South Korea, lived on kimbap which is something you will find in any Korean gas station, 7-11 type stores, and groceries. Images probably cross your mind of seaweed fried twinkies (which even makes me gag), but no, it’s so much more than that.

How to Make Onigiri (おにぎり) / Omusubi (おむすび)

My first experience with kimbap was the Japanese version. This version is called onigiri (or omusubi)–pretty much the same thing. It’s basically a rice ball, filled with magical goodness. I first experienced this in no other than my hometown CITY of Santa Monica. It was a hole in the wall we passed tons of times until one time we didn’t. We stepped inside, speculative, and Chris immediately perked up at the fact of omusubi being served here in Santa Monica! It seemed pretty legit too. This place is called Sunny Blue, and they provide fresh omusubi filled with various ingredients: miso beef, mushroom, pickled plum, etc.

No joke, we literally hit this place up at least twice a week. Sorry, dog-walking cash…

So, ever since my experience with omusubi, I crave for it often. Unfortunately, I haven’t found a substitute yet here in Boulder, but to be honest, I haven’t looked hard yet. Thus, when everywhere else fails you DO IT YOURSELF! …and depend on your partner for instruction.

SO. Look below for a recipe, although the stuffing can be altered to whatever you want. We just chose to go with spinach and mushrooms because that’s what the fridge gods had in store for us:

  • 1 cup sticky rice
  • 1 huge portobella mushroom
  • 2 handfuls of spinach
  • Sprinkle of sesame seeds
  • Nori seaweed 
  • Ton of soy sauce

First, you need to make some sticky white rice. I don’t care how you do it, just do it.

Then, stir-fry the mushrooms and spinach in a pool of soy sauce…(and garlic)

Once those are cooked to perfection, in comes the mastery. That’s when I stepped out and Chris stepped in to handle the rolling of it.
DISCLAIMER: We didn’t have the right saran-wrap to shape them the proper way, so we attempted to use wax paper (fail with hot rice) and then settled with our hands. So you’re getting the ghetto version. Which may be what you want 😉

First, lay out the rice so you can embed the wonderful stuffing ingredients inside

Then, roll it up (with your hands or with plastic wrap) into a ball and pour sesame seeds on top.

Once that’s done, you put the nori seaweed on the rice ball to wrap it around for that delicious crunch. And voila–DELICIOUS.

Enjoy and comment if you have any questions!

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