Ingredients with Measurements:
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 eggs
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon vegetable oil
- 2 sheets nori seaweed, cut into strips
- Salt and pepper to taste
Special Equipment Needed:
- Non-stick frying pan
- Tamagoyaki pan (optional)
Step-by-Step Instructions:
1. In a small bowl, mix together the rice vinegar, sugar, and salt until the sugar and salt dissolve. Add this mixture to the cooked sushi rice and mix well.
2. In a separate bowl, beat the eggs with soy sauce and mirin until well combined.
3. Heat a non-stick frying pan over medium heat and add the vegetable oil.
4. Pour a quarter of the egg mixture into the pan and swirl it around to coat the bottom of the pan. Cook for about 1 minute or until the bottom is set.
5. Using a spatula, fold the egg over itself and push it to the edge of the pan.
6. Pour another quarter of the egg mixture into the pan and lift the folded egg to let the new mixture flow underneath. Cook for another minute or until the bottom is set.
7. Repeat steps 5 and 6 until all the egg mixture is used up.
8. Transfer the tamago-yaki to a cutting board and cut it into thin strips.
9. Wet your hands with water and sprinkle some salt on them. Take a small amount of rice and form it into a ball. Make a small indentation in the center of the rice ball and place a strip of tamago-yaki in it. Cover the tamago-yaki with more rice and shape it into a triangle.
10. Wrap the onigiri with a strip of nori seaweed.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 240
Fat: 7g
Carbohydrates: 36g
Protein: 8g
Sodium: 650mg
Substitutions for ingredients:
- Sushi rice can be substituted with any short-grain rice.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Mirin can be substituted with sake or white wine.
Variations:
- Add some chopped scallions or shiitake mushrooms to the egg mixture for extra flavor.
- Instead of tamago-yaki, you can use grilled salmon or tuna as filling for the onigiri.
Tips and Tricks:
- Wetting your hands with water and sprinkling salt on them prevents the rice from sticking to your hands.
- Use a tamagoyaki pan if you have one for a more uniform shape and size of the tamago-yaki.
Storage Instructions:
Store the onigiri in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Microwave the onigiri for 30 seconds or until heated through.
Presentation Ideas:
Arrange the onigiri on a platter and garnish with some sliced cucumbers or pickled ginger.
Garnishes:
- Sliced cucumbers
- Pickled ginger
- Sesame seeds
Pairings:
- Miso soup
- Edamame
- Japanese pickles
Suggested Side Dishes:
- Grilled vegetables
- Tempura
- Teriyaki chicken
Troubleshooting Advice:
- If the egg mixture is sticking to the pan, add more oil.
- If the tamago-yaki is too thick, use less egg mixture for each layer.
Food Safety Advice:
- Make sure the eggs are fully cooked before using them as filling for the onigiri.
- Store the onigiri in the refrigerator and consume within 2 days.
Food History:
Onigiri is a traditional Japanese food that dates back to the 11th century. It was originally made with salted fish or pickled vegetables as filling.
Flavor Profiles:
The tamago-yaki adds a sweet and savory flavor to the onigiri, while the nori seaweed adds a salty and umami flavor.
Serving Suggestions:
Serve the onigiri as a snack or a light meal.
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Region: Japanese