Update on this week’s cooking club...
Rounding out a cooking segment on Asia, the kids made onigiri, or Japanese rice balls.
While the rice was steaming, the kids prepped the fillings, wrappers, and spices, including: shaved cucumber; nori (seaweed) strips; smoked salmon; chicken salad; avocado; carrot; shiso (mint); furikake (sesame seeds & seaweed; and togarashi (chilies, sesame, orange peel, and nori).
Once the rice was cool enough to handle, the kids formed it into triangles or balls, and added fillings into small wells in the center. They finished it off by wrapping the balls in nori or cucumber strips. They couldn’t wait to stuff their faces with the delicious rice “sandwiches!”