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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 12 |
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My DH and roommate both love sushi, and hate the fact that I don't like nori so I won't learn to make Japanese food for them at home. After looking around here and doing some playing around in the kitchen yesterday, this is what I came up with: onigiri using an Asian flavored version of my User Friendly Meatballs (User Friendly Meatballs). My picky picky DD told me to keep this recipe, so I am posting it. :) I had ground beef on hand, but you could use any ground meat (pork sounds really yummy). Ingredients:
1/2 lb ground beef |
5 saltine crackers, crushed |
2 tablespoons asian-style dressing, divided |
1/4 cup beef stock |
4 cups cooked sushi rice (minado's perfect sushi rice shows how) |
Directions:
1. Combine beef, crackers, and 1 T. of the dressing in a bowl. Heat remaining dressing in a nonstick skillet over medium high heat.
2. Roll the meat mixture into little meatballs, 1/2 to 3/4 in diameter.
3. Cook meatballs in skillet for 8 minutes, turning occasionally.
4. Drain any extra fat off. Add beef stock, and simmer uncovered on low for 5 minutes.
5. When meatballs are done, put them in a bowl and pour the sauce over them. Refrigerate while you cook and season the rice.
6. When you are ready to roll, have meatballs, rice, a bowl of salty water to dip your hands in to keep the rice from sticking, and a plate for the finished rice balls in front of you.
7. Take about 1/4 cup of rice in your hand and shape it into a flat rectangular shape.
8. Place a meatball on top of the rice, and then wrap the rice around it.
9. Pat the rice into place, and then gently squeeze the ball together, not compressing the rice, just getting extra air and moisture out so the rice sticks to the meatball.
10. Repeat about 19 times. This took me a while, but I imagine you can get faster with practice. (I include the time for cooking the sushi rice in the cook time).
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