My hubby went mountain biking early today since its a public holiday here. So I prepared a snack bento for him to pack into his camelbak to take along. This is a perfect opportunity for me to try making onigirazu. Read about it recently from a fellow blogger dosirakbento’s site, https://dosirakbento.wordpress.com/2015/03/26/onigirazu/. She gave easy-to-follow instructions in making the onigirazu, go check it out and she has many other wonderful bento preparations too.
I prepared Asian flavoured steak and onion onigirazu for my hubby, knowing that after a vigorous ride, he would love to have carbs in his tummy, accompanied with a small salad in a jar, sealed tightly.
Seaweed – I placed a BBQ grill over the open fire on the stove and lightly toasted the seaweed in a quick sweeping motion for 1 or 2 minutes to make it crisp and aromatic.
Beef & onion – Marinated the Striploin steak for 15 minutes with grated ginger, yuzu sauce, shoyu, pepper and fish sauce. Panfried it o medium done. Sauteed sliced onions in butter, salt and worcestershire sauce to sweet caramelised golden brown.
Coriander– Added into the wrap for extra spice
Rice – Lightly salted the rice.
After wrapping the ingredients into the seaweed, I placed it into an oshizushihako (wooden sushi press box) to compact it. Or you can also use any heavy chopping board to press it down too.
Prawn & Avocado Salad in a Jar:
1st layer – avocado chunks
2nd layer – Spanish blood orange chunks
3rd layer – shiso leaf and pomegranate
4th layer – cooked prawns
5th layer – fresh salad and more pomegranate
Drizzled with yuzu-lemon olive oil dressing before topping it with croutons.