Onigiri
Irrashaimase! ~
The Loop being open has been such a convenient addition to New Haven. For many of us “transplants” it is really nice to have something that may remind us of home. Although it isn’t open for the hours like a kombini (Japanese “convenience store”, much like a 7-11 in the United States) is, it’s great that food is already prepared and rather easy to pack as a bento.
Composition of the Onigiri
I usually presume most people know they are, but sometimes I do have to explain that they are “rice balls” with a filling, wrapped in plastic-wrapped seaweed. The ingredients are listed on the label, often giving a hint of what is inside, but sometimes not enough to guess what the whole flavor experience will be. That’s where this post may be helpful.
Ingredients
Rice
Purple rice (labeled, “BW rice”) is a combination of white rice with some black rice, which turns purple during the cooking process. Black rice is actually nutritionally advantageous over white rice due to the water-soluble pigments in the rice grain, anthocyanins. These pigments are antioxidants that change color based on pH, temperature, and other activity in the food/water they are contained in.
This is the seaweed used throughout sushi culture. It is a red algae that is shaped and pressed upon harvest. If you follow the link, you can see a brief production video.
The onigiri is separated from the nori with the plastic wrap for extended shelf life. On the other hand, if the plastic barrier were to not be available, the high moisture content coming in contact with the nori would be much less enjoyable with the seaweed absorbing some of the water.
The trick to keeping your hands rice-free is slowly unraveling (look for the #1 tab on the top of the triangle), pulling it around, and using the plastic to open the flaps of nori over the rice. I usually find it easier to perform the tear with the tab, remove the plastic on one side, fold the nori, then grab that side with the plastic before repeating on the other side. I don’t think it’s necessarily complicated, but it can be awkward to grasp at first.
Filling
The sticker will have list of ingredients of the filling along with the overall flavor on the top of the sticker. These descriptions may need to be updated over time.
PLEASE TAKE CAUTION WITH INGREDIENTS AND POTENTIAL CROSS-CONTAMINATION.
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Meat | Beef
Gyūdon is a thin-sliced beef stew with a sweet and savory soy sauce broth.
The soup is drained before filling the onigiri.
One of my favorite comfort foods outside of onigiri! The broth and noodles add a softening texture while giving it a little more bite and “body” between the connective tissue that’s present in a gyūdon. I have an issue with meat texture and these combinations, along with the thin-slice make it extra yummy!
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Ingredients:
BW rice, salt, onion, yam noodles, simmered beef, soy sauce [SOY], sugar -
Meat | Beef
This beef comes from domestically raised Wagyu cattle. The slices are remnants of the higher end cuts of the beef and stir-fried in soy sauce.
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Ingredients: BW rice, salt, sesame, wagyu beef, sake, soy sauce, sugar
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Meat | Beef
Telling the differences among the onigiri beef choices can be tricky because they’re subtle. You have to imagine the beef dish outside of the the rice encasement.
This one takes ground beef and is cooked in low heat in a sweet soy sauce broth.
Texture-wise, I’m not the biggest on ground beef, so I might dip this one in spicy mayo or a soy sauce vinaigrette. However, the simmer really helps with the meat texture and umami taste.
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Ingredients: BW rice, salt, ground beef, GF soy sauce, sugar
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Meat | “Pork”, Egg
Referencing Britannica, the word, SPAM, is a portmanteau of the words, “spiced ham”, using pork shoulder. The meat is vacuum-sealed into the cans, which are then cooked, cooled, and ready to go!
The egg is a nice bridge between the two sharp flavors between the salty-umami SPAM and the brightness of the shiso leaf. Depending on mood, I might dip this in a sesame dressing, soy sauce, ketchup, spicy mayo, or an “aloha” sauce (or okonomiyaki) to further cut down on the salt from the SPAM.
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Ingredients: BW rice, salt, grilled SPAM, egg, shiso, mayo, seaweed
SPAM Ingredients:pork and ham mixture, salt, sugar, potatoes starch, water, and sodium nitrite -
Meat | Pork
shredded, soy sauce-braised pork belly. It falls apart with a little bit of a bite. One of my favorites of the selection, actually. I actually prefer to put this in a bowl to eat because I want to be able to combine other aromatics/garnishes or sauces for the extra meat that falls out!
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Ingredients: BW rice, simmered pork, soy sauce, sugar, seaweed, sesame
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Seafood | Shrimp
This one is self-explanatory, however, I would caution anyone with any gluten or egg restriction due to the tempura. Since it is in the onigiri, it does lose the crispy texture. However, even though it is soggy, I do appreciate the textural contrast, along with the variation between the panko breading and the shrimp.
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Ingredients: BW rice, salt, shrimp tempura [SHRIMP, EGG, WHEAT], sugar, seaweed
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Seafood | Tuna
This uses canned tuna and not a lot of spicy mayo, which allows the tuna to shine a bit more, compared to many iterations of spicy tuna. Not my favorite, but it is a good option to have for on the go. If you want sashimi tuna, stick to the bento rolls!
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BW rice, salt, canned tuna [FISH], mayo [EGG], hot sauce, sugar, seaweed
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Seafood | Salmon
Everything in the onigiri section is cooked, so there is no need to worry about bad sashimi here.. However, I do have an affinity for this one due to the higher amounts of spicy mayo. I might drip some Sriracha between bites, though.
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BW rice, salt, grilled salmon [FISH], mayo [EGG], hot sauce, sugar, seaweed
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Seafood | Salmon
This is actually my top 3 favorites because this is similar to the base of the Harasudon from Shokudo. The salmon is marinated in a savory, creamy miso and grilled. The pieces are flakey yet moist.
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Vegetarian | [Kombu]
This is a hefty serving of kelp, or kombu. If you haven’t had it before, buy some separately as a side dish to try first. Kombu is pretty nutrient-dense, so if you’re looking to get a well-rounded non-meat option this would be good. They also simmer it so it soaks up some of the savory in the process.
If I want to further sauce it, I might get a sesame dressing or a type of ginger and/or onion sauce, although those might still clash. Something you would have to try yourself!
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Vegetarian | [Umeboshi]
Pickled plum, or umeboshi, is a very strong punch of tart and salty, especially if you are not expecting it. Usually, it’s eaten with a bunch of rice, which is why it’s rather perfect for onigiri. Another item that it’s best to try for yourself (also available by itself in the store).
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Ingredients: BW rice, salt, pickled plum, soy sauce [SOY], sugar, seaweed
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Vegetarian
[Picture to come!]This one is an interesting flavor. It’s a light bite, but the umami does shine through.
However, I strongly caution those who are sensitive to the texture of mushroom; it is highly noticeable throughout. Not because of the texture necessarily, but I do add spicy mayo (California style) to my onigiri to enhance it.
