Onigiri - Panasonic Big Cubie Oven

Instructions

  1. Cook rice by placing rice and water in a heat-proof bowl and cooking on Steam-Med mode for 20 minutes. Cool slightly and mix with furikake (if using) to taste.
  2. To assemble onigiri, rub some salt onto both hands and spread some rice onto one palm. Place 1-2 teaspoons of selected filling (use any of the variants in this recipe) in the centre of the rice and top with more rice. Press into a triangular shape and wrap a piece of nori around the rice.

Fried Salmon

  1. Rub salmon with a generous amount of salt. Place on baking tray lined with aluminum foil and cook on Healthy Fry mode for 20 minutes or until cooked. Cool, then flake the salmon.

Sesame Chicken

  1. Combine all the ingredients. Spread chicken out on baking tray lined with aluminum foil and bake on Convection (with preheat) mode at 190oC for 15 – 20 minutes until cooked. Cool, then cut into small pieces

Potato Mayo

  1. Steam potato on Steam-Med mode for 25 minutes or until cooked. Peel off potato skin, cut into small cubes and toss with mayonnaise, vinegar, sugar and salt to taste.

 

Ingredients

  • 360g Japanese rice, rinsed and washed
  • 420ml water
  • furikake (Japanese rice seasoning, optional)
  • 2 nori sheets, cut into 3 strips each
  • salt

Fried Salmon Variant

  • 1 pce salmon fillet (about 200g)
  • salt

Sesame Chicken Variant

  • 1 chicken breast (about 300g), cut into bite-sized pieces
  • 1 tbsp soy sauce
  • 2 tsp sugar
  • 1 tbsp mayonnaise
  • ½ tsp sesame oil

Potato Mayo Variant

  • 1 potato
  • 2 tbsp mayonnaise
  • ½ tsp vinegar
  • 1 tsp sugar
  • salt