your mod here! really happy because i just used the onigiri recipe someone submitted to make my dinner tonight ^-^ i just want to share some simplified instructions of what i personally did in case anyone else was interested in making this —
- 1.5 cups sushi rice
- 2 cups water
- 2 tablespoons rice vinegar
- some kind of filling (i used tuna, peas, and mushrooms, but you can use anything that’s bite size!)
- rice cooker
- saran wrap
- rinse the 1.5 cups of sushi rice. i measured out 1.5 cups water in my measuring cup, added water, stirred it around with my fingers, and poured the water back out while blocking rice from falling out with my hand. i repeated this until the water wasn’t cloudy anymore.
- put rice in rice cooker. add a little less than two cups water (there will be some water left in the rice from rinsing it) and let the rice start cooking.
- while the rice is cooking, get your filling ready. i bought a mixed bad of frozen peas and mushrooms that steams in the bag, so i popped that into the microwave. i also opened a can of tuna and mixed that with a little mayonnaise for the filling.
- once the rice is done, mix in some rice vinegar, about two tablespoons. make sure to stir thoroughly. this is the point where i added the veggies — i just dumped them straight from the bag into the rice cooker, and mixed everything up.
- then i made the onigiri balls and put the tuna mixed with mayonnaise in the middle as filling. i used THIS TUTORIAL for actually putting together the onigiri.
- once they’re done, you can eat them right away, or put them in the fridge for later that day if you make sure they’re air tight. i did this by placing the saran-wrapped onigiri in a little ziploc and sealing that. you can also freeze them if you don’t plan to eat them all that day / the next morning. i froze half and the other half is going to be my dinner / lunch tomorrow.
why i really like these
- they’re a relatively easy gluten-free alternative to sandwiches!
- they very portable and would be great for lunch for work or road trips.
- i like how customizable they are, and i can mix / create a filling of whatever stuff i have on hand
- yay, leftovers!
if you create these with your own filling, please submit a picture or your addition of choice to us! we’d love to know!
(note that this is a single-serving recipe, yields approximately 3/4 cup)
1/2 cup Tomato Sauce
1/4 cup Heavy Whipping Cream
1/2 tsp Italian Seasoning (Basil, Oregano, Rosemary, etc) or to taste
Salt to taste
Butter/Olive Oil/Bacon Fat/What Have You to grease pan
Place fat into a small pot and heat up on medium. Once the fat is melted or slightly sizzling, add the tomato sauce, seasoning, and salt. When the tomato sauce is hot/bubbling, add cream and heat through. All of this takes approximately 5 minutes.
This recipe is especially good for those with cystic fibrosis (the high calorie density from the cream), those on a ketogenic diet for epilepsy treatment/mangement (high fat, low carbohydrate, low protein), diabetics who manage with low-carbing, and anyone who needs something hearty and fast and delicious. It multiplies very easily, as well.
- 2 cans cream of mushroom soup, condensed
- 1 package of ground beef
- 4 cups of rice, cooked
1) Cook rice in rice cooker
2) Cook cream of mushroom soup
3) Pan fry ground beef
4) Combine all ingredients in large bowl, stir, add salt and pepper to taste
- 3 cups of rice (cooked)
- 1 can corn
- 1 can black beans or other beans of choice (pinto beans, refried beans, and chickpeas also work well)
- several tablespoons mild salsa
1) Heat canned corn and beans
2) Combine corn, beans, rice, and salsa in large bowl and stir
3) Serve (saves well for up to 3 days, tastes really good cold)
This takes a lot of time to rise but requires minimal effort from you. It’s also a million times better than storebought bread, both in taste and for your body, and freezes great too. You can also add extra stuff like nuts or grains for flavor.
You need an oven, some kind of pan you can bake in, a cotton kitchen towel and a bowl.
3 cups of flour, plus a little more for dusting.
1/4 tsp instant yeast
1 1/4 tsp salt
Mix all the ingredients with 1/2 cup of warm water and stir until blended. Cover the bowl with plastic and let it rest for 12-18 hours in a warm-ish room, at around 60 or 70 degrees.
Flour a surface a little bit and place the dough there. Fold it on itself a couple of times. Cover with plastic again for 15 minutes.
Quickly shape the dough into a ball with more flour if needed, then coat a cotton towel with flour and place the ball there. Cover loosely with the towel and let it rise for another two hours.
Preheat the oven to 450 F or 230 C and bake it covered with aluminium or a lid for 30 minutes, then uncover it and bake it for another 15 to 30 minutes until it’s golden brown.
Wait until it’s cooled before cutting. You can freeze it after baking.
I keep forgetting what the differences are in the over the counter pain relievers, so I made a handy chart.
100 AWESOME RAMEN RECIPES FOR STARVING COLLEGE STUDENTS… OR PEOPLE WHO JUST REALLY LIKE RAMEN.
here are a few ways to spice up your ramen-
Imperial Veggie Ramen includes scallions, bamboo shoots, green peppers, Shiitake mushrooms, kelp, and egg.
Spicy Ramen Explosion add cilantro, chili ramen, garlic powder and cayenne for a spicy snack.
Tex Mex ramen use ground beef, diced tomato, chopped onion and shredded cheese with your ramen.
Lime and Pepper Beef Noodles add lime juice, red pepper flakes and black pepper to beef ramen.
World Series Ramen make baseball-themed ramen with smoked sausage, sauerkraut, chopped onions and green peppers, and relish