Ingredients with Measurements:
- 2 cups cooked Japanese short-grain rice
- 1/2 cup nozawana pickles, chopped
- 1 tablespoon soy sauce
- 1 teaspoon mirin
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 cup water
Special equipment needed:
- Rice cooker or pot for cooking rice
- Mixing bowl
- Plastic wrap
- Onigiri mold (optional)
Step-by-step instructions:
1. In a mixing bowl, combine the chopped nozawana pickles, soy sauce, mirin, salt, sugar, and water. Mix well and set aside.
2. Cook the Japanese short-grain rice according to the package instructions or using a rice cooker.
3. Once the rice is cooked, let it cool down for a few minutes. Then, add the nozawana pickle mixture to the rice and mix well.
4. Wet your hands with water and take a small amount of rice mixture. Form it into a triangle or ball shape using your hands or an onigiri mold.
5. Wrap each onigiri with plastic wrap to keep its shape and prevent it from drying out.
6. Repeat the process until all the rice mixture is used up.
7. Serve the nozawana onigiri at room temperature or slightly warm.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Room temperature or slightly warm
Serving size:
- Makes 6-8 onigiri
Nutritional information:
- Calories per serving: 120
- Total fat: 0.5g
- Total carbohydrates: 26g
- Protein: 2g
Substitutions for ingredients:
- Nozawana pickles can be substituted with other types of pickles or vegetables such as umeboshi, takuan, or shiso leaves.
Variations:
- Add cooked salmon, tuna, or chicken to the rice mixture for a protein boost.
- Mix in sesame seeds or furikake seasoning for extra flavor.
Tips and tricks:
- Wet your hands with water before forming the onigiri to prevent the rice from sticking to your hands.
- Use plastic wrap to keep the onigiri fresh and prevent them from drying out.
- Serve the onigiri with soy sauce or other dipping sauces.
Storage instructions:
- Store the onigiri in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, remove the plastic wrap and microwave the onigiri for 20-30 seconds or until warm.
Presentation ideas:
- Arrange the onigiri on a platter and garnish with sliced cucumber, cherry tomatoes, or nori strips.
Garnishes:
- Nori strips, sesame seeds, sliced scallions, or pickled ginger.
Pairings:
- Serve with miso soup, green tea, or Japanese pickles.
Suggested side dishes:
- Edamame, cucumber salad, or seaweed salad.
Troubleshooting advice:
- If the rice mixture is too wet, add more cooked rice to balance the texture.
- If the onigiri falls apart, wet your hands with water and reshape it.
Food safety advice:
- Use clean hands and utensils when handling food.
- Store the onigiri in the refrigerator to prevent bacterial growth.
Food history:
- Onigiri is a traditional Japanese snack or light meal made of rice and various fillings, wrapped in nori seaweed or other ingredients.
Flavor profiles:
- The nozawana pickles add a tangy and slightly bitter flavor to the rice, balanced by the sweetness of mirin and saltiness of soy sauce.
Serving suggestions:
- Serve the nozawana onigiri as a snack, light meal, or picnic food.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese