Onigiri – A small batch

March 10, 2014 at 12:41 pm Leave a comment

onigiri

aka Japanese Rice Ball

This version isn’t quite traditional, since I use Arborio rice (cheaper) and I season with vinegar, as well as, sugar and salt. These can be stuffed with just about anything. The ones pictured are stuffed with Korean-style dried seasoned squid, and I like them with tamagoyaki, Japanese-style omelet as well.

Rice seasoning
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon salt

Combine, microwave for 1 minute, and set aside

The rice
1 cup Arborio or sushi rice
1  1/4 cup water
dried seaweed sheets (nori)
about 1 tablespoon stuffing of choice (optional)

Wash and rinse rice well and often, until the water runs clear
strain rice and allow to drain for 30 minutes
add cold water to a pot, add rice, and allow to sit, off heat for 30 minutes
then bring to a boil
cover, lower heat to lowest setting, and simmer for 20 minutes
do not lift cover, turn off heat, and allow to sit for 15 minutes
pour seasoned vinegar onto hot rice
mix well with wood spoon
let cool until warm enough to handle

onigiri 1

To form an Onigiri, cut a corner off a zip top bag, about 7 inches deep
add approximate 1/3 – 1/2 cup cooked rice (depends on how big you want them)
hollow out center with a wet finger for stuffing (optional)
fill with approximately 1 teaspoon filling
add an additional tablespoon of rice on top of stuffing
fold bag opening over and press the rice firmly with your hands so the triangle of rice will not fall apart

Wrap with nori just before serving.

These do not freeze or refrigerate well, but the seasoning keeps them from spoiling too quickly, so I leave them on the counter wrapped in plastic.

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Entry filed under: For One or Two, Japanese, Main Course, Popular Ethnic Dishes, Sides & Salads. Tags: , , , .

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