{"id":27500,"date":"2011-04-26T08:45:28","date_gmt":"2011-04-26T14:45:28","guid":{"rendered":"http:\/\/www.wend.ca\/?p=27500"},"modified":"2020-06-18T21:31:55","modified_gmt":"2020-06-19T01:31:55","slug":"onigiri-rice-balls","status":"publish","type":"post","link":"https:\/\/wend.ca\/?p=27500","title":{"rendered":"Onigiri (Rice Balls)"},"content":{"rendered":"

As a person who is allergic to wheat, corn, and dairy, travel can be difficult on the stomach — particularly in North America where food manufacturers put wheat and corn as cheap filler into everything. <\/p>\n

It’s for this reason that I tend to seek out sushi when I first enter a city, and then figure out what I can eat from there. I’m sure the people who see my expense receipts think I’m a bit crazy. <\/p>\n

Imagine my delight when I was introduced to the world of Onigiri whilst in New York.<\/p>\n

Ongiri is a ball or triangle of rice wrapped in seaweed, rice paper, or lettuce. Toppings are usually cooked or pickled fish (e.g. salmon, tuna, or shrimp). I liken them to Japanese sandwiches because in Asia they often line the shelves of corner stores much like we line the shelves with tuna and ham sandwiches. <\/p>\n

In midtown, the place everyone raved about was Oms\/B. [link removed]<\/p>\n