Onigiriwithpickledgingerandmushrooms Food

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ONIGIRI - JAPANESE RICE BALLS



Onigiri - Japanese Rice Balls image

Onigiri are Japanese rice balls. They're fun to make and are a staple of Japanese lunchboxes (bento). You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with mayonnaise.

Provided by Li Shu

Categories     Side Dish     Rice Side Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

4 cups uncooked short-grain white rice
4 ½ cups water
1 cup water
¼ teaspoon salt
¼ cup bonito shavings (dry fish flakes)
2 sheets nori (dry seaweed), cut into 1/2-inch strips
2 tablespoons sesame seeds

Steps:

  • Wash the rice in a mesh strainer until the water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover. Simmer rice until the water is absorbed, 15 to 20 minutes. Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool.
  • Combine 1 cup water with the salt in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into 8 equal portions. Use one portion of rice for each onigiri.
  • Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.

Nutrition Facts : Calories 744.4 calories, Carbohydrate 159.4 g, Fat 3.3 g, Fiber 6.1 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 160.4 mg, Sugar 1 g

ONIGIRI WITH PICKLED GINGER AND MUSHROOMS



Onigiri With Pickled Ginger and Mushrooms image

Typoically eaten as a snack given its portability, onigiri (stuffed rice balls) can have a variety of sweet, savoury or sour fillings and can also come in the shape of a pyramid or cube. This onigiri has a mushroom filling and is so good - and so easy to make -

Provided by Chef mariajane

Categories     Long Grain Rice

Time 10m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups calrose rice
1 (900 ml) carton chicken broth, 30% less sodium
3 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon vegetable oil
1 1/2 cups sliced mushrooms
6 green onions, minced
4 garlic cloves, minced
2 tablespoons soy sauce, 30% less salt
1/4 cup pickles ginger, chopped
1/4 cup sesame seeds

Steps:

  • Rinse rice well under cold running water.; drain. Combine rice and broth in a saucepan. Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until rice is tender but still has a little bite, about 7 minutes. Meanwhile, in a small saucepan, combine rice vinegar and sugar; bring to a boil. Remove rice from heat; stir in vinegar mixture. Cover pan with a clean towel, replace lid and let sit for 5 minutes.
  • Heat oil in a skillet over medium-high heat. Add mushrooms and cook, stirring until tender, about 2 minutes. Add green onions, and garlic; cook 1 minute. Stir in soy sauce and transfer to a bowl. Stir in pickled ginger; cool.
  • In a small skillet over medium heat, toast sesame seeds until golden, about 2 minutes, stirring occasionally. Transfer to a plate. Divide warm rice into 8 portions. Using wet hands to prevent sticking, gently mould one portion into a ball. make a dent in center and place 1/8 of the filling mixture into the dent. Mould the rice around the filling . Roll in sesame seeds. Repeat to remaining balls. Cover until ready to serve.

Nutrition Facts : Calories 264.5, Fat 5.1, SaturatedFat 0.8, Sodium 609.9, Carbohydrate 46.5, Fiber 2.8, Sugar 2.6, Protein 7.7

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Top Asked Questions

How to make onigiri?
Use one portion of rice for each onigiri. Divide one portion of rice in two. Create a dimple in rice and fill with a heaping teaspoon of bonito flakes. Cover with remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press rice to shape into a triangle; wrap with a strip of nori and sprinkle with sesame seeds.
How do you keep onigiri from going bad?
If you must, onigiri can be kept in the fridge, wrapped in plastic wrap, for 1 to 2 days. To reheat, unwrap each onigiri and sprinkle a tablespoon of water on top, cover with a damp paper towel, and microwave until rice is steaming hot, about 2 to 3 minutes. (Let stand a minute before eating, to avoid burning yourself!)
How to make tuna onigri?
Make onigri: Dampen hands with water and rub a tiny pinch of kosher salt between your palms. Place ½ cup warm cooked rice in the middle of your palm and pat into a circle to cover your palm. Place 1 tablespoon tuna mixture in the middle of the rice, then place about 2 tablespoons more rice on top of tuna.
What is the best rice to use for onirigi?
Because the heart and soul of onirigi is the rice, the quality of your grain is super important here. Go with the good stuff, Japanese varieties are definitely preferred. Short grain white rice gives you the proper amount of stickiness for a cohesive rice ball.

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