Bacon Almond Onigiri / Musubi
An unexpected and very tasty combo: bacon and almonds! This Bacon Almond Onigiri / Musubi recipe is inspired by the Mana Musubi cookbook. It's easy to make and the mix of crunchy salted almonds and good bacon with rice is woooowww ^_^
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Servings: 6 onigiri / musubi
Equipment
Ingredients
- 6 cups freshly cooked Japanese short grain rice, still warm 2 cups uncooked rice = 6 cups cooked rice
- 5 strips bacon
- ½ cup roasted, salted almonds
- 1 teaspoon black pepper
- 1 teaspoon sea salt
Instructions
- Finely chop the almonds and set aside.
- Cook the bacon:I like to do this in a microwave. Place a paper towel on a large plate. Place the strips of bacon on top of the paper towel. Cover with another paper towel. Microwave for 3-4 minutes. Remove and let the bacon cool briefly. Then cut into small pieces
- Prepare the rice:If the rice is still in the rice cooker, fluff the rice and then use a rice paddle to move all the rice into a large bowl.
- Add the bacon, almonds, and black pepper to the bowl with the rice. Use the rice paddle to gently mix until everything is evenly combined.
- Wash the onigiri mold and place it on a large plate (or cutting board).
- Lightly wet the onigiri mold with a splash of water. Shake out any excess water.Then sprinkle a little sea salt inside the onigiri mold. To make this step easier, I spoon some sea salt into a small dish and keep that on the side. Just pinch and sprinkle.
- Fill the onigiri mold full with the rice. Gently pat the in the rice with a rice paddle. Never ever smash the rice.
- Use the top/lid of the mold to gently press down and "seal" the onigiri.
- Then flip the mold over and lightly press the back of the mold to "pop" the onigiri out of the mold. Place the completed onigiri onto another plate.
- Then repeat steps 6-9 until you use all the rice. You should have about 6 onigiri pieces (or 12 mini onigiri pieces).
- Eat warm and fresh. Enjoy! ^_^