Ingredients with Measurements:
- 2 cups cooked Japanese rice
- 1/2 cup Japanese silverberries, chopped
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 sheets of nori seaweed
- 1 tablespoon toasted sesame seeds
Special equipment needed:
- Rice cooker or pot for cooking rice
- Cutting board
- Sharp knife
- Mixing bowl
- Plastic wrap
Step-by-step instructions:
1. In a mixing bowl, combine the cooked rice, chopped silverberries, soy sauce, mirin, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Cut the nori sheets in half lengthwise. Place one half on a clean surface with the shiny side facing down.
3. Wet your hands with water to prevent the rice from sticking. Take a handful of the rice mixture and form it into a triangle shape.
4. Place the rice triangle on the nori sheet, about 1 inch from the bottom edge. Fold the bottom edge of the nori over the rice, then fold the sides over to form a tight wrap around the rice.
5. Repeat with the remaining rice mixture and nori sheets.
6. Sprinkle the toasted sesame seeds over the onigiri.
7. Wrap each onigiri tightly with plastic wrap to keep its shape.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Total fat: 1g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 400mg
Total carbohydrates: 44g
Dietary fiber: 2g
Sugar: 0g
Protein: 4g
Substitutions for ingredients:
- Japanese silverberries can be substituted with chopped pickled plums (umeboshi) or any other pickled vegetable.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
- Mirin can be substituted with rice vinegar or sake.
Variations:
- Add diced cooked chicken or salmon to the rice mixture for a protein boost.
- Use different types of rice, such as brown rice or sushi rice, for a different texture.
- Add chopped scallions or shiso leaves for extra flavor.
Tips and tricks:
- Wet your hands with water before handling the rice to prevent it from sticking.
- Use a sharp knife to cut the nori sheets in half to prevent tearing.
- Press the rice mixture firmly when forming the triangles to prevent them from falling apart.
- Serve the onigiri at room temperature for the best flavor and texture.
Storage instructions:
Store the onigiri in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, remove the plastic wrap and microwave the onigiri for 30 seconds on high.
Presentation ideas:
Arrange the onigiri on a platter and garnish with additional sesame seeds and chopped scallions.
Garnishes:
Toasted sesame seeds, chopped scallions, shiso leaves.
Pairings:
Serve the onigiri with miso soup and a side of pickled vegetables.
Suggested side dishes:
Miso soup, pickled vegetables, edamame, cucumber salad.
Troubleshooting advice:
- If the rice mixture is too dry, add a splash of water or more soy sauce to moisten it.
- If the onigiri falls apart, press the rice mixture more firmly when forming the triangles.
Food safety advice:
- Use clean hands and utensils when handling the rice and other ingredients.
- Store the onigiri in the refrigerator and consume within 3 days.
Food history:
Onigiri is a traditional Japanese snack made with rice and various fillings, such as pickled vegetables, fish, or meat. It is often wrapped in nori seaweed and shaped into a triangle or ball.
Flavor profiles:
The Japanese silverberries add a tart and slightly sweet flavor to the rice, while the soy sauce and mirin provide a savory and umami taste.
Serving suggestions:
Serve the onigiri as a snack or a light meal.
Related Categories
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Region: Japanese