Japanese > Rice > Onigiri

Karashi Onigiri Recipe

Ingredients with Measurements:
- 2 cups of Japanese short-grain rice
- 2 1/4 cups of water
- 1 tablespoon of salt
- 2 tablespoons of karashi (Japanese mustard)
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin (Japanese sweet rice wine)
- 1 tablespoon of sesame seeds
- 1/4 cup of chopped scallions

Special equipment needed:
- Rice cooker
- Mixing bowl
- Wooden spoon
- Plastic wrap

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to the rice cooker.

2. Add the water to the rice cooker and let the rice soak for 20 minutes.

3. Turn on the rice cooker and cook the rice according to the manufacturer's instructions.

4. In a mixing bowl, combine the karashi, soy sauce, mirin, sesame seeds, and scallions.

5. When the rice is done, transfer it to the mixing bowl with the karashi mixture. Mix well until the rice is evenly coated.

6. Wet your hands with water and shape the rice into triangular or cylindrical shapes.

7. Wrap each onigiri with plastic wrap to keep its shape.

8. Let the onigiri cool down to room temperature before serving.


- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker: follow the manufacturer's instructions
Serving size:
- Makes 6 onigiri

Nutritional information:
- Calories: 200 per onigiri
- Fat: 1g
- Carbohydrates: 44g
- Protein: 4g

Substitutions for ingredients:
- Japanese short-grain rice can be substituted with other types of rice, but the texture and flavor will be different.
- Karashi can be substituted with other types of mustard, but the flavor will be different.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
- Mirin can be substituted with sake or rice vinegar.

Variations:
- Add cooked salmon or tuna to the karashi mixture for a protein-packed onigiri.
- Use different types of fillings, such as pickled plum or umeboshi, grilled chicken, or sautéed vegetables.

Tips and tricks:
- Wet your hands with water to prevent the rice from sticking to your hands.
- Use a small amount of salt to season the rice before adding the karashi mixture.
- Use a spoon to scoop the karashi mixture onto the rice to avoid getting it on your hands.

Storage instructions:
- Store the onigiri in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Remove the plastic wrap and microwave the onigiri for 30 seconds or until heated through.

Presentation ideas:
- Arrange the onigiri on a platter and garnish with chopped scallions or sesame seeds.

Garnishes:
- Chopped scallions
- Sesame seeds
- Nori (dried seaweed)

Pairings:
- Miso soup
- Japanese pickles
- Green tea

Suggested side dishes:
- Edamame
- Grilled vegetables
- Tempura

Troubleshooting advice:
- If the rice is too dry, add a small amount of water and mix well.
- If the rice is too wet, let it cool down for a few minutes before shaping it into onigiri.

Food safety advice:
- Wash your hands and utensils thoroughly before handling food.
- Store the onigiri in the refrigerator to prevent bacterial growth.

Food history:
- Onigiri is a traditional Japanese food that dates back to the 11th century. It was originally made with millet instead of rice.

Flavor profiles:
- Karashi onigiri has a spicy and tangy flavor from the karashi mustard, soy sauce, and mirin.

Serving suggestions:
- Serve the onigiri as a snack or a light meal.

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Region: Japanese

Taste: Spicy, Savory, Tangy, Umami