What fillings are nice in onigiri?
Common fillings include umeboshi (Japanese pickled plum); katsuobushi (dried bonito flakes) moistened in soy sauce; cooked, salted salmon; salmon roe; and “seachicken” (canned tuna) with mayonnaise. Less common is onigiri with the filling mixed in with the rice, making it spread throughout the rice. Ground meat (pork or beef or a mixture), cooked with grated or chopped ginger, then flavored with soy sauce, some red pepper flakes, sake or mirin, and sugar. It should be quite dry. Curry flavored ground meat mixture works surprisingly well too. Canned tuna, well drained and flaked, flavored with a bit of soy sauce and/or salt to taste. Flaked corned beef Chopped up western style pickles (as long as they don’t have too much garlic in the brine), well squeezed to get rid of excessive moisture . Put salt and newly destemmed plums in the jar. Turn them repeatedly and vigorously. Put on inner lid. Place big, heavy rock on top of lid to increase the pressuring done to the plums. Wait until the
