Onigiri With Pickled Ginger and Mushrooms |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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 - Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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