sesame and ginger salmon

Onigiri stock to freeze in ziplock. Ume hijiki (seasoned Japanese plum and seaweeds for rice, a “furikake.” I heard it’s of Daimaru department store in Kyoto and it’s very good), chirimenzansho (cooked baby sardines with Japanese pepper, another sort of “furikake” and this is Kyoto’s specialty, though I had only one this time), grilled salted salmon and ground sesame, and stir-fry pork with ginger (sandwiched with rice). I added miscellaneous millet pack to Shimane prefecture’s rice when I cooked. Just before making onigiri, I sprinkle a little amount of sake (or extra water is also ok) and slight amount of oil (mix well each time), which keeps the cooked rice from getting dry and firm even when it gets cold (it’s a technique used for onigiri sold at convenience stores).

I write ingredients with a marker pen these days to tell at a glance in the fridge.

When you are in no mood to cook, when you are feeling too heavy, when you head for some remote place, onigiri is always convenient (microwave to warm to hot level once even if you go out with it, or the rice can’t avoid getting dry and flaky with thawing at room temperature).