Marukan Onigiri and Musubi Platter and Fillings

INSTRUCTIONS

Sushi Rice:

Cook rice in rice cooker, stir in seasoned rice vinegar, spread on sheet pan and let cool.

Shiitake Onigiri:

Soak dried mushrooms in 2 cups boiling water for 30 minutes. Remove mushrooms and save the stock. Chop mushrooms finely. Place in a bowl with tamari, mirin, and fish sauce, stir to combine. 

Heat oil in a skillet, add mushroom mixture with 1 cup reserved mushroom stock. Simmer until all the liquid is absorbed and the mushrooms are very soft, add more stock if needed. 

Place strip of nori in onigiri mold at the bottom, add rice, mushroom filling, and more rice. Press mold and release the onigiri from the mold. Garnish the top with a bit of mushroom mixture.

Kombu Onigiri:

Soak kombu for 24 hours in cold water. Remove and discard water. Cut into very thin strips. Place in a pan with 2 cups water, sake, and vinegar. Bring to a full boil. Lower heat and let simmer until liquid is reduced by half, add tamari, mirin, and brown sugar. Bring back to a boil over medium heat and let bubble (watch carefully) until all liquid is absorbed and you have a thick glaze. Stir in sesame seeds. 

Place strip of nori in onigiri mold at the bottom, add rice, kombu filling, and more rice. Press mold and release the onigiri from the mold. 

Dip the outside of the onigiri in furikake.

Umeboshi Onigiri:

Place strip of nori in onigiri mold at the bottom, add rice, a teaspoon of umeboshi paste, and more rice. Press mold and release the onigiri from the mold. Garnish the top with a bit of umeboshi paste.

Tuna Onigiri:

Mix tuna with mayo, sriracha, vinegar, until evenly combined. Stir in the scallions. 

Place strip of nori in onigiri mold at the bottom, add an even layer of rice, then an even layer of tuna, and finally another even layer of rice so that the onigiri is in layers. Press mold and release the onigiri from the mold.

Spam Musubi:

Slice spam into 8 horizontal slices. Fry in a large skillet until lightly browned, about 2 minutes per side. Remove from skillet. Add tamari, mirin, and brown sugar. Heat, stirring, until sugar melts and it starts to make a thick glaze. Add the spam slices back in, flip and coat with glaze. 

Place a thick layer of rice in the bottom of the musubi mold. Top with glazed spam and release from the mold. Wrap with a nori strip.

Quick Pickled Mango:

Place mango slices in a small jar or bowl. Add the red pepper flakes. Pour in enough vinegar to cover and let sit at room temperature for at least 30 minutes. Can be stored, covered, in the refrigerator. 

Pickled Cucumbers:

Place cucumber slices in a small jar or bowl. Pour in enough vinegar to cover and let sit at room temperature for at least 30 minutes. Can be stored, covered, in the refrigerator. 

Mix all ingredients together in a bowl for dipping sauce.

Garnish with cooked whole edamame pods, pickled mangos, cucumber, and ginger.