I am a viking.

Alright, so this isn’t technically a new risotto. It’s an old risotto (a week old, to be precise), made into something new: Japan’s favorite rounded triangle, onigiri!

Note: if you made your yuzu-koshō risotto extra creamy, this recipe won’t work. The risotto needs to be fairly solid and sticky in order to hold its shape.

Please enjoy this flavorful and filling snack when you are too lazy to make a new risotto.

Yuzu-koshō Risotto Onigiri with Lox

1 1/2 cups leftover yuzu-koshō risotto, refrigerated
about 50 grams lox, torn or sliced into bite-size pieces
toasted sesame seeds, to taste
nori, to taste
mayonnaise, to taste (optional)

1. Lightly wet your fingers and shape risotto into three rounded wedges with lox, sesame seeds, and mayonnaise in the center. If using an onigiri mold, lightly grease the inside of the mold prior to use with a very small amount of sesame oil.
2. Sprinkle additional sesame seeds on top of each onigiri. Wrap in nori and eat with your hands.

Japanese cuisine: bland, unadorned, monotonous. All it takes to dispel this common misconception is a survey of Japanese condiments. Often adopted from Chinese or European culinary traditions, Japanese condiments are a diverse and flavorful lot. There is shōyu, ginger, and wasabi, of course, but also sōsu, teriyaki sauce, kabayaki sauce, ika sauce vinegar, egg, mentaiko, mentaiko mayonnaise, ponzu, tsuyu, umeboshi, shiso, umeshiso, katsuobushi, katsuoume, yakitori tare, hot mustard, miso, aonori, hijiki, shichimi, ichimi, sansho, ajishio, furikake, tekka, tsukemono, takana, sesame seeds, garlic, etc., etc., etc.

One of my favorites is a substance called yuzu-koshō 柚子胡椒, made from the fragrant peel of the yuzu ground with salt, sugar, spicy green chilies and often MSG into a fine, evil wasabi-looking forest-green paste. Its aroma is warm, peppery, and citric with a top note of pine needles; its flavor is thorny and permeating with heat, acidity, and salt. It is delicious, and an absolute must for Japanese hotpot (nabe 鍋) dishes. To me, it is the flavor of Japanese winter.

It isn’t winter yet, but it’s getting there. Please enjoy this warm and aromatic risotto on a cool autumn evening.

Yuzu-koshō Risotto with Japanese Mushrooms (more…)