Sam Ek's Onigiri

Recipes

Onigiri

By Sam Ek

The Midwest has figured prominently in this Wauwatosa native’s culinary trajectory – studying culinary arts at Milwaukee Area Technical College, working in restaurant kitchens here (Cubanitas, the old Taylor & Dunne’s) and in Minneapolis. He joined the Odd Duck kitchen staff in 2014, and as executive chef, he translates his creativity to plates in the out-of-the-box way that the Walker’s Point tapas-style restaurant is known for.

Cooking at home is a different story. He’s a husband and father of two and what sees the light of day in off-work hours has to also appeal to his kids. Rice balls are super kid-friendly and the Everything Spice he uses here are something the littles are “absolute fiends for,” he says. The Eks always have day-old rice on hand and Everything Spice, which is more than worth having as a kitchen staple.

Ingredients

Serves 8 rice balls

2 cups sushi rice (don’t rinse)

3 cups water

2 tablespoons mirin

2 tablespoons rice wine vinegar

2 tablespoons sugar

1 tablespoon salt

1 sheet nori, cut into 2-inch-by-1-inch strips

6 tablespoons Everything Bagel seasoning

Instructions

Bring sushi rice and water to a light boil. Cover and reduce heat to very low heat. Leave for 15 minutes. Check the rice to make sure it is cooked through.

Spread out onto a sheet tray to let cool.

As the rice is cooling, mix the mirin, rice wine vinegar, sugar and salt in a small saucepot. Cook on high heat until the sugar and salt have dissolved. Pour the seasoning mixture into the rice and work it in.

As soon as the rice is cool enough to handle, shape the rice into triangles, 2 inches on each side, roughly 1-inch thick. Place the nori in the center of one of the flat sides. Roll the outer rim of the onigiri in the Everything Bagel seasoning while it's still mildly moist. These are the perfect little starchy finger food to soak up all that chili crisp oil after you eat the broccoli.

Bio

Sam Ek was born in Wauwatosa and raised in Oconomowoc. Originally a film major at UW-Milwaukee, Ek transferred to MATC after an injury required surgery. In order to be a full-time student, he picked culinary and hasn't looked back. Ek has been the executive chef of Odd Duck since 2019. He has had the opportunity to work in Milwaukee under the tutelage of chefs Ross Bachhuber, Dan Jacobs and Marc Bianchini, among others. In a short stint away from Milwaukee, Sam had the privilege to train with Tommy Begnaud, Kory Nuesse and the late Matthew Kempf while in Minneapolis. In 2024, he was named a semifinalist for the James Beard Award for Best Chef: Midwest.

Sam Ek

Odd Duck

Sam Ek

Odd Duck

About Odd Duck

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