RECIPE | Ksh Donny from Manipur Makes Japanese Onigirazu and Korean Kimbap using Local Black Rice

Today, we have food blogger Ksh Donny from Manipur show us how to make the famous Japanese Onigirazu (rice sandwich) and Korean Kimbap using the famed Manipuri black rice. A passionate foodie, Donny loves experimenting with food whenever she gets any free time. Through these recipes, she shares how different cultures come together for the love of rice – and how each has their own version of a rice snack. So let’s find out how to make them!

Note from Donny: “For the fillings, I have used both chicken sausage and tuna because these are my favorites, but you can use any filling you like; vegetarians can totally remove the meats – it’ll still be a healthy tasty treat.“

Food blogger from Manipur, Ksh Donny shares her version of Japanese Onigirazu and Korean Kimbap Using Local Black Rice.

Japanese Onigirazu and Korean Kimbap Made with Manipuri Black Rice

Ingredients :

3-4 sheets of Seaweed
250 gms Black rice
2 tbsp Sesame Oil
5-6 Eggs
2 Cucumbers
3-4 Carrots
10-12 slices of Radish Pickle
4-5 Chicken sausage
1 can of Tuna (~250 gm)
Salt to taste

Preparing the Ingredients:

Separate the egg yolks and the whites and fry them separately. Slice them into long rectangular strips, and keep them aside
Cook/steam the black rice and let it cool

Directions to make the dish:

Place a seaweed sheet on top of the bamboo mat, and carefully spread the cooked black rice over the sheet.
Now layer the egg white and yolk strips over the rice
Similarly, layer the remaining filling ingredients over the egg strips
Now roll the sheet tightly (and carefully) to hold the fillings inside – by rolling the bamboo map beneath the seaweed sheet
Brush some sesame oil over the roll and cut it into bite-sized slices. They are now ready to be served!