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Japanese cooking class - Onigiri Action with Table for Two

  • 22 Oct 2021
  • 6:00 PM - 7:30 PM
  • Online
  • 11

Registration

  • Registration for all JASWDC events and programs is offered free to Kiku-level ($1,500) Members.

Registration is closed



Let’s Make Onigiri, Japanese rice balls, and make a difference

with TABLE FOR TWO

Join JASWDC and special guests from Table for Two to learn about and make Onigiri, Japanese rice balls, and the Onigiri Action campaign. In this class, you will learn how to make Grilled Onigiri brushed with Soy Sauce and Cherry blossom shaped Salmon Flake Onigiri, a symbolic onigiri for the Washington DC area.

This annual “Onigiri Action”, organized by TABLE FOR TWO, is a social good campaign to address food insecurity. Participants will be able to help provide school meals to children in need in DC and around the world by simply taking a photo of their onigiri (rice balls) and post on the campaign website or your own social media with #OnigiriAction. For each onigiri photo post, TFT’s partner organizations will donate 5 school meals to children in need. 

This year Onigiri Action has a sub theme “Unite the States with Onigiri” which encourages posts of “State Onigiri” from every state to increase participation and have fun with creative onigiri. Any picture of a rice ball associated with a certain state in the United States can be posted as "State Onigiri". Post your “State Onigiri” photos with #OnigiriAction + #StateOnigiri! This Cherry blossom shaped Onigiri that you are going to make is perfect one from DC

Check the ingredients list before registering.  Once registered you will receive a confirmation email with the Zoom link. We will send the recipe card a week before the class.

Ingredients:

  • 3 cups cooked short or medium grain rice (1 1/2 cup raw sushi rice)
  • 1/2 pound fresh salmon filet,(or frozen, thawed) skin on
  • 1 1/2 teaspoons kosher or sea salt
  • 1 teaspoon canola oil
  • 2 tablespoons soy sauce
  • 1 tablespoon sake (optional)
  • 1 1/2 tablespoons mirin or 2 teaspoons sugar
  • 1 or 2 Persian or small cucumbers
  • 6 corn kernels, frozen or canned
  • Sesame seeds for garnish

Equipment:

  • 1 non-stick or cast iron frying pan (8-inches)
  • 1 small saucepan
  • Spatula for frying pan
  • 6 1-inch rubber bands
  • Pastry brush or spoon
  • Plastic wrap
  • Chopsticks
  • 2 Forks
  • Paring knife
  • Microwave safe plate or bowl
  • Measuring spoons
  • Mixing bowls
  • Scissors       
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