Onigiri with Fish Fingers

This is one of my boys' favourite comfort foods and a really easy lunch to make for kids.
Course: Main Course
Cuisine: Japanese
Keyword: fish fingers, goujons, onigiri
Servings: 4
Author: Fiona Uyema

Ingredients

For the fish goujon

  • 300 g white fish including cod, pollock, haddock etc
  • Plain white flour for coating the fish pieces
  • 2 eggs beaten
  • Fused Soy Sauce shop
  • Panko breadcrumbs shop

For the Onigiri

  • Cooked Japanese white rice (2 rice cooker-measured cups of uncooked rice 320g)
  • A bowl of cold water for dampening your hands to make the rice balls
  • Salt (preferably freshly ground sea salt)
  • 1 sheet of nori (make 8 strips by folding it in half then a quarter then one-eighth and then tear it with your hands or alternatively cut into 8 pieces using kitchen scissors or a sharp knife)

Instructions

To make the fish fingers

  • Cut the fish into strips (goujon size). Coat the fish pieces in flour (shaking off any excess flour).
  • Season the beaten egg with soy sauce.
  • Dip the fish pieces in the beaten egg. Finally coat in panko.
  • Line a baking tray with grease proof paper and drizzle oil over the base of the tray.
  • Place the fish goujons on the tray and turn once to coat in oil. Add more oil if necessary to ensure there is a light coating of oil on the panko.
  • Place in a pre-heated oven at 180C for 20 minutes.
  • Remove from the oven and set aside. Once cooled slightly, cut goujons in half.

To make the Onigiri

  • Leave the piping hot cooked rice aside for a minute or so to avoid burning your hands.
  • Dip your hands into the bowl of water and sprinkle salt on the palms of your hands.
  • Take a handful of rice and, using both hands, shape it into an oval shape. Then, using your thumb, make a hollow in the middle of the rice ball, deep enough to fit half a fish finger.
  • Place the fish finger in the hollow. Gently fold the walls of the rice ball over the filling until it is completely covered.
  • Using both hands shape the rice ball into a triangular or oval shape, pressing firmly on the rice so it’s secure and won’t fall apart.
  • Take one of the strips of nori and wrap around the bottom of the rice ball.
  • Continue to make the rice balls until all the rice and fish fingers are used.

Notes

Did you love making these rice balls?
Why not try your hand making more sushi? You can buy my Starter Sushi Kit from the Fused shop, which is perfect for anyone starting on their sushi making journey. Click here to take a look! 
Tried this recipe?Let us know how it was!

 

Onigiri with Fish Fingers

This is one of my boys favourite comfort foods and a really easy lunch to make for kids. We usually season it with soy sauce & mayo.
Course: Main Course
Cuisine: Japanese
Keyword: fish fingers, onigiri
Author: Fiona Uyema
Tried this recipe?Let us know how it was!

This is one of my boys favourite comfort foods and a really easy lunch to make for kids.We usually season it with soy sauce & mayo.

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