Easy Onigiri in Three Ways! (Featuring Toge Inumaki from Jujutsu Kaisen)

What's a movie night without snacks? Get ready to watch some Jujutsu Kaisen by channeling Toge Inumaki to recreate his favourite onigiri rice balls.

 

Shake (しゃけ).

Okaka (おかか).

Konbu (こんぶ).

If you’ve watched Jujutsu Kaisen, you’ll know that these words hold a special meaning for second-year Tokyo Jujutsu High student, Toge Inumaki.

As a descendant of the Inumaki clan, Toge has the ability to infuse his words with cursed energy to wield powerful attacks with just his voice. The trade-off? Toge is forced to communicate with a limited vocabulary restricted to onigiri ingredients. Here's an overview of how Toge communicates solely in onigiri ingredients!

Toge Inumaki Onigiri Glossary

In celebration of the North American release of the film Jujutsu Kaisen 0, we've taken a page from Toge's dictionary to recreate three different types of delicious onigiri. 

What is Onigiri?

Onigiri (お握り) are Japanese rice ball snacks made from white rice that are often wrapped in nori seaweed. Ongiri is often considered an essential comfort food for picnics, bento lunch boxes, hiking trips, or even as movie snacks. 

Bonito Flakes Onigiri

Bonito Flakes Onigiri Inspired by Toge Inumaki

Ingredients

  • 2 Cups Freshly Cooked Japanese Short-Grain Rice
  • ½ Cup Dried Bonito Flakes
  • 1 Tablespoon Light Soy Sauce
  • 1 Sheet Nori 

Directions

  1. In a bowl, combine bonito flakes with light soy sauce.
  2. In the same bowl, add fresh steamed rice. Mix until well combined.
  3. Using kitchen scissors, cut nori sheet into strips approximately 5cm in width. Set aside.
  4. With damp hands, form about 1/3 cup of rice into a triangular shape by pressing lightly with both of your palms.
  5. Once shape is formed, place a strip of nori on the bottom side of the onigiri.
  6. Serve immediately and enjoy!

Spicy Salmon Yaki Onigiri

Yaki Spicy Salmon Onigiri Inspired by Toge Inumaki

Ingredients

  • 1 Cup Cooked Salmon
  • 2 Cups Cooked, Fresh White Rice
  • 1 Tablespoon Japanese Mayonnaise 
  • 1 Tablespoon Sriracha
  • 1 Tablespoon Light Soy Sauce
  • 1 Tablespoon Mirin
  • 1 Sheet Nori

Optional:

Directions

  1. Using a fork, flake cooked salmon to your desired consistency.
  2. Combine mayonnaise and sriracha with flaked salmon until well-combined. Set aside.
  3. Using kitchen scissors, cut the nori sheet into strips. Set aside.
  4. With damp hands, form about 1/3 cup of rice into a triangular shape by pressing lightly with both of your palms.
  5. Using your thumbs, lightly hollow the centre of the rice ball to make room for the salmon filling.
  6. Add about 1/2 tablespoon of flaked salmon filling to the centre. Seal the filling with more rice.
  7. Combine soy sauce, mirin, and sake in a small bowl. Gently stir together until well incorporated.
  8. Lightly oil a non-stick frying pan over medium heat. Add rice balls and brush over with soy sauce mixture. Lightly fry until golden brown on both sides.
  9. Once slightly cooled, add strip of nori to the bottom of rice ball and cover exposed sides of onigiri with furikake.
  10. Serve immediately and enjoy! 

Tuna Mayo Yaki Onigiri 

Ingredients

  • 1 Can Tuna
  • 2 Cups Cooked, Fresh White Rice
  • 1 Tablespoon Japanese Mayonnaise 
  • 1 Tablespoon Sriracha
  • 1 Tablespoon Light Soy Sauce
  • 1 Tablespoon Mirin
  • 1 Sheet Nori 

Optional:

Directions

  1. In a bowl, combine mayonnaise, sriracha, and tuna until well-combined. Set aside.
  2. Using kitchen scissors, cut the nori sheet into strips. Set aside.
  3. With damp hands, form about 1/3 cup of rice into a triangular shape by pressing lightly with both of your palms.
  4. Using your thumbs, lightly hollow the centre of the rice ball to make room for the tuna filling.
  5. Add about 1/2 tablespoon of tuna filling to the centre. Seal the filling with more rice.
  6. Combine soy sauce, mirin, and sake in a small bowl. Gently stir together until well incorporated.
  7. Lightly oil a non-stick frying pan over medium heat. Add rice balls and brush over with soy sauce mixture. Lightly fry until golden brown on both sides.
  8. Once slightly cooled, add strip of nori to the bottom of rice ball and cover exposed sides of onigiri with furikake. 
  9. Serve immediately and enjoy! 

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