Salmon Musubi, Shoyu Hot Dog, and Rolled Omelet [Spooky Halloween Edition]
I don’t generally get too festive around the holidays as far as decorating is concerned, but I’ll take any excuse to get creative in the kitchen. This Halloween I made “Spooky” Salmon Musubi (aka Salmon Onigiri), “Severed Finger” Shoyu Hot Dogs on a bed of Bean Sprout “Worms,” and a side of Rolled Omelet (aka Tamagoyaki) “Brains.” I usually gravitate towards desserts in the later months but I felt like this time it would be best to counteract all the sweetness of Halloween with some “local style” snacks. Although Halloween has passed these are based off of good, easy staples for which you probably already have the ingredients on hand.
Please excuse my sloppy freehand nori (seaweed) cuts… my scissor accuracy is very low and I couldn’t find my hole-puncher. There are bento kits which sell face cut-out stamps for seaweed, lunchmeat, and cheese but I don’t personally own any. For my ghosts I used sriracha to create blushing cheeks and honey ham as the tongue. Boo also has cheese teeth and eyes.
Salmon Musubi aka Salmon Onigiri
- Short grained rice
- Nori (seaweed) sheets
- Red canned salmon
- Rice vinegar
- Dash sugar & salt
- Kewpie mayo
- Cook desired amount of rice.
- While your rice is cooking you can punch or freehand cut your nori into shapes (or, keep whole to wrap musubi in if only keeping standard).
- Mix rice vinegar with some sugar and a dash of salt to taste. For every 1 cup of rice use 1tsp of rice vinegar.
- You can use tobiko or ume or chicken or anything for the middle of the musubi. For salmon filling, drain salmon from the can and remove any bones or skin if you didn’t purchase boneless. Add mayo, salt and pepper to taste. Aim for a creamy consistency.
- Once the rice is done, fluff it and let it cool. Pour the rice vinegar “dressing” onto the rice and fold it into the rice (avoid stirring it in).
- Before molding the rice dip your hands into water to keep the rice from sticking to you, or use saran wrap. Put a small amount of rice into your palm and top it with a dollop of salmon mixture. Put enough rice over it to cover the salmon filling and mold it into shape with two hands.
- For Halloween I molded skulls and ghosts, but otherwise I would have molded into fluffy triangles. Place either face shapes or nori sheets to cover desired area. Best enjoyed fresh.
Shoyu hot dogs are so quick to make and improve the flavor of a regular hot dog a lot in my opinion. To make these into (sloppy, sorry) severed fingers I cut the hot dogs in half then made 3 shallow slits near the end. On the sealed tip I scraped off some meat to resemble tortured nail beds.
Shoyu Hot Dogs
- 1 package hot dogs (either Oscar Mayer or Redondos ‘Hawaiian Winners’ will do)
- 1tsp oil
- 1 1/4 cup shoyu
- grated ginger to taste
- 1 cup water
- 1 cup brown sugar
- 1 tbsp ginger, minced
- Cut hot dogs in half or desired size.
- Fry for a few minutes in oil, then add remaining ingredients and boil for 10-15 minutes.
Rolled omelet aka tamagoyaki generally requires a specialized rectangular pan, but a standard round frying pan will work if you’re like me and don’t own the previously mentioned. It’s a sweet, kind of creamy sort of omelet that takes just a minute to whip up. Sweet egg is my favorite, so even though this was my first time making a rolled omelet I thought it turned out relatively well.
Rolled Omelet aka Tamagoyaki
- 3tbsp dashi stock
- 2tbsp mirin
- 1tbsp superfine sugar
- 1tsp shoyu
- 1tsp salt
- 6 large eggs, beaten (I did 3 at a time and split the recipe in half, so you don’t really need 6 if you’d prefer a smaller size)
- Pour some egg mixture into the empty side, lift up the first roll with chopsticks and let the egg mixture run underneath. When it looks half set, roll the omelet around the first roll to make a single roll with many layers.
- Repeat process until all egg mixture is used up. Move the roll gently onto a mat covered with plastic wrap. Roll the omelet into the the mat and leave to stand rolled for 5 minutes to shape. *Step is skippable if you don’t mind the shape not being perfect, but do let sit for 5 minutes to cool.
- Cut into 1 inch slices crossways. Serve alone or with grated daikon. If you used a regular pan like me and not the Japanese rectangle pan, follow the same method just cut off the irregular edges when serving.
Did you do anything special for Halloween? How do you feel about my super amateur snack making skills?