ONIGIRI WITH PICKLED GINGER AND MUSHROOMS
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
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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Rehan Anwar
[email protected]These were amazing! I will definitely be making these again and again.
Nasir Ishaq
[email protected]I'm not really a fan of Japanese food, but I thought these were pretty good. I would definitely make them again.
LacitisSecondAccount
[email protected]These were okay, but I think I'll try a different recipe next time.
Nosindiso Ndelendele
[email protected]I love onigiri and this recipe is one of the best I've tried! The pickled ginger and mushrooms add a really unique and delicious flavor.
Sithathu Dibela
[email protected]These were so easy to make and they turned out so well! I'm definitely adding this recipe to my regular rotation.
Shari Edwards
[email protected]Meh.
Ahmed Maareeye
[email protected]I wasn't a big fan of the pickled ginger, but the mushrooms were delicious. I think I'll try making them again without the pickled ginger.
Opelong Matshwisa
[email protected]These were really good! I'll definitely make them again.
Perla Lopez
[email protected]I made these for my lunch today and they were delicious! The pickled ginger and mushrooms really made the dish.
J Phillips
[email protected]Yum!
IYKES SMART
[email protected]I found this recipe to be a bit too complicated and time-consuming. I think I'll stick with my old onigiri recipe.
Immanuel Quami
[email protected]These were a hit at my party! Everyone loved them.
Hafiz Md Hafiz
[email protected]I followed the recipe exactly and they turned out perfect! So happy with how these came out.
Brian Sankau
[email protected]Delicious!
Trenton Prine
[email protected]I thought these onigiri were just okay. The flavors were a bit too subtle for me, and the rice was a little too sticky. I think I'll try a different recipe next time.
Allin Tatis
[email protected]Will definitely be making these again!
Ayyan Baby
[email protected]These were really fun and easy to make! The flavors were great! My kids are really big fans of the spicy tuna, which I'll definitely make again, but they weren't really into the pickled ginger.
Brooklynn Cikity
[email protected]I love this recipe! The onigiri turned out so delicious and flavorful, and the pickled ginger and mushrooms added just the right amount of tang and umami. I will definitely be making this again.