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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