Ingredients with Measurements:
- 2 cups of Japanese short-grain rice
- 2 1/2 cups of water
- 1/2 teaspoon of salt
- 3 umeboshi (pickled plums)
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sugar
- 1/4 cup of rice vinegar
- 1 tablespoon of sesame seeds
Special equipment needed:
- Rice cooker
- Wooden spoon
- Onigiri mold (optional)
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and add it to the rice cooker with the water and salt. Cook the rice according to the rice cooker instructions.
2. While the rice is cooking, prepare the umeboshi paste. Remove the pits from the umeboshi and mash them with a fork until they form a paste.
3. In a small saucepan, combine the soy sauce, mirin, sugar, and rice vinegar. Heat the mixture over medium heat until the sugar dissolves. Remove from heat and let it cool.
4. Once the rice is cooked, transfer it to a large bowl and add the umeboshi paste. Mix well until the rice is evenly coated.
5. Add the cooled soy sauce mixture to the rice and mix well.
6. Toast the sesame seeds in a dry pan over medium heat until they are lightly browned.
7. Wet your hands with water and form the rice into triangular or oval shapes using an onigiri mold or your hands.
8. Sprinkle the sesame seeds over the onigiri.
9. Serve the umeboshi onigiri at room temperature or chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Room temperature or chilled
Serving size:
- Makes 6 onigiri
Nutritional information:
- Calories per serving: 200
- Fat: 1g
- Carbohydrates: 44g
- Protein: 3g
Substitutions for ingredients:
- Japanese short-grain rice can be substituted with sushi rice or any other short-grain rice.
- Umeboshi can be substituted with any other pickled plum or vegetable.
- Soy sauce can be substituted with tamari or coconut aminos.
- Mirin can be substituted with sake or white wine.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
Variations:
- Add chopped nori (dried seaweed) to the rice mixture for extra flavor and texture.
- Use different onigiri molds to create different shapes and sizes.
- Add a small piece of cooked salmon or tuna to the center of the onigiri for a protein boost.
Tips and tricks:
- Wetting your hands with water before handling the rice will prevent it from sticking to your hands.
- Use a small piece of plastic wrap to help shape the onigiri if you don't have an onigiri mold.
- Store the onigiri in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
- Store the onigiri in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the onigiri, wrap them in a damp paper towel and microwave for 30 seconds.
Presentation ideas:
- Serve the onigiri on a bed of lettuce or kale for a pop of color.
- Arrange the onigiri on a platter and sprinkle with additional sesame seeds and chopped scallions.
Garnishes:
- Sesame seeds
- Chopped scallions
- Nori strips
Pairings:
- Miso soup
- Edamame
- Japanese pickles
Suggested side dishes:
- Grilled or roasted vegetables
- Seaweed salad
- Tempura
Troubleshooting advice:
- If the rice is too dry, add a little more water or soy sauce to the mixture.
- If the rice is too wet, let it cool for a few minutes before shaping it into onigiri.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the onigiri in the refrigerator and consume within 3 days.
Food history:
- Onigiri is a traditional Japanese snack or meal made of rice shaped into triangles or balls and often filled with various ingredients such as pickled plums, salmon, or tuna.
Flavor profiles:
- Umeboshi onigiri has a salty and tangy flavor from the pickled plums and soy sauce, with a hint of sweetness from the mirin and sugar.
Serving suggestions:
- Serve the onigiri as a snack or as part of a Japanese-style lunch or dinner.
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Region: Japanese