All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Lunch on a hike, June 6, 2012

  • Onigiri rice balls with umeboshi pickled plum, wrapped with nori seaweed
  • Onigiri rice balls with scrambled egg and umeboshi pickled plum, wrapped with nori seaweed
  • Water

Onigiri rice balls are our choice for food on the go. They are filling, won't crumble, and your hands stay clean.

Tom liked the plain one better than the one mixed with scrambled egg. I was originally planning to make tamagoyaki omelet as a little side dish to go with onigiri, but time ran out and the eggs became scrambled.

“The meadow” Tom talked about as our destination at Camp Handy in the Upper Dungeness area turned out to be a field covered with yellow flowers, aka dandelions.
Let’s put it this way: It was too late to see early-blooming flowers and too early for later blooming flowers.

Despite the big disappointment at the dandelion field up in the mountains, onigiri made for a good break before heading back through the old, moss-covered forest.

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