Cottage Cheese Ranch Dip
Cottage cheese has been one of my go-to ingredients and this Creamy Cottage Cheese Ranch Dip turned out so good!…
all things food
Cottage cheese has been one of my go-to ingredients and this Creamy Cottage Cheese Ranch Dip turned out so good!…
Our Spicy Tuna Onigiri has had me in a total choke hold lately! I’ve been eating them for lunch all week long! I love this super quick, easy, and tasty hand-held meal. It’s a great lunch to take with you on the go too! There are so many variations and fillings for this little snack, that it’s difficult to get sick of them! What is Onigiri? Onigiri is a Japanese stuffed rice ball (also known…
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Our Spicy Tuna Onigiri has had me in a total choke hold lately! I’ve been eating them for lunch all week long! I love this super quick, easy, and tasty hand-held meal. It’s a great lunch to take with you on the go too! There are so many variations and fillings for this little snack, that it’s difficult to get sick of them!
Onigiri is a Japanese stuffed rice ball (also known as omusubi and nigirimeshi). It is a popular snack or meal on the go. They’re generally triangular or circular in shape. Some traditional fillings are short ribs, tempura, umeboshi (pickled plums), canned tuna, pickled vegetables, but you can really stuff rice balls with whatever you want!
Absolutely not! We love using an onigiri mold because it does make it easier to form them (plus the ones we use, make smaller, snack-sized onigiri which we love), but you can form them by hand!
If you do form them by hand, just make sure you tightly wrap them in plastic wrap until you’re ready to enjoy them, so they maintain their shape and hold the filling together.
Onigiri can be made ahead of time, but should be made the same day they will be consumed. This is because the rice should not be refrigerated or it will get too hard to enjoy (and reheating them will make them fall apart, and possibly ruin the filling).
Also, depending on the filling the onigiri should be consumed within 1-4 hours after preparing them (within 1 hour if using raw seafood and up to 8 hours if using something like umeboshi).
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Grilled artichokes are deliciously tender and smoky. Skip the butter and aioli and serve them up with our punchy Italian Salsa Verde. A tasty vegan appetizer or side dish that presents beautifully!
Artichokes are my favorite vegetable. My favorite way to eat them is the way I have my whole life: cooked whole, each leaf dipped in a sharp lemony sauce until you get to the heart, whose choke you free with a butter knife then schmear with th…
Learn how to make pico de gallo! I’m sharing my classic pico de gallo recipe below, plus tips to give it the best flavor. If you’re new to making salsa, pico de gallo is a great place to start. It gives you a lot of bang for your buck, beca…
My Air Fryer Salmon Bites are so easy to make, coated in seasoned panko breadcrumbs, and air-fried to perfection! They’re…
My Smoked Salmon Dip is quick and easy to make and great for any occasion! It’s super creamy with the…
These Baked Coconut Shrimp are so crispy on the outside, tender and juicy on the inside, and easy to make.…
This Chimichurri Shrimp recipe is fast, healthy, and flavorful! Turn into a quick dinner, served over rice or cauliflower rice, or served up as an appetizer. Low-carb and easy!
This garlicky Italian Shrimp Salad recipe is loaded with shrimp, celery, and a mix of bold Italian olives, all brightened with a lemony dressing. Italian Shrimp Salad Shrimp salad is my go-to dish when I need to bring an appetizer to a party! It’…