ONIGIRI (JAPANESE RICE BALLS)
Stuffed with a variety of fillings and flavors, Onigiri, or Japanese rice balls, make an ideal quick snack and are a fun alternative to sandwiches for lunch. In this recipe, you'll learn how to make onigiri using common ingredients for rice balls in Japan.
Provided by Namiko Chen
Categories Bento Side Dish Snack
Time 1h
Number Of Ingredients 17
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 174 kcal, Carbohydrate 29 g, Protein 7 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 11 mg, Sodium 341 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
COUSCOUS ONIGIRI
Make and share this Couscous Onigiri recipe from Food.com.
Provided by Ficbot
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in microwave-safe bowl. Microwave one minute, stir. Microwave for another 30 seconds to one minute, until soy milk starts foaming.
- Remove from microwave and let cool. Press into onigiri molds and place in fridge for one hour. Gently remove from the molds. Done!
- I made these the night before, and they kept their shape overnight and had a wonderful, soft texture when eaten cold the next day.
- NOTE 1: You can vary the flavours significantly by using different types of soy or rice milk, and bu changing the seasoning a little. I made these with vanilla soy milk and cinnamon, but you could use other flavours too.
- NOTE 2: If you do not have onigiri molds, you can use small plastic containers to shape the onigiri, or you can improvise a mold using a cookie cutter, in this fashion:.
- Place the cookie cutters on a plate. Press the couscous into them as you would for a mold, packing the mixture very tightly. Cover the plate with plastic wrap or with a dish cover. Refrigerate as you would for a mold, and proceed as above.
Nutrition Facts : Calories 196.6, Fat 1.3, SaturatedFat 0.2, Sodium 35.4, Carbohydrate 37.6, Fiber 2.6, Sugar 2.6, Protein 7.5
HOW TO MAKE ONIGIRI (JAPANESE RICE BALLS) | ULTIMATE GUIDE
This Ultimate Guide covers How to Make Onigiri from start to finish. You'll learn a variety of ways to season and fill them, and different ways of shaping and wrapping them perfectly every time! Plus, helpful tips and tricks to choosing the best ingredients and storing these Japanese Rice Balls.
Provided by Lisa Kitahara
Categories Entree
Time 55m
Yield 10-12 Rice Balls
Number Of Ingredients 7
Steps:
- First rinse 3 cups of short grain rice and then add it into the rice cooker. Fill with water until the 3 mark line* and allow the rice to cook. In the meantime, cut up some nori sheets (refer to information and photos above).
- Once the rice is finished cooking, let it rest for 5-10 minutes in the rice cooker. In the meantime, set up your work station. You should have a small bowl of salt, water, furikake and your fillings ready to be used. As well, keep a tray or container close by to place your finished rice balls on.
- Open the rice cooker than gently mix the rice and cover with a damp cloth. Bring it over to your work station.
- Filled Onigiri: Place some rice into a medium size bowl and sprinkle some salt over. Mix with the rice paddle. Place a small scoop of rice (just enough to fill the bottom part of the mold) and gently press it in. Make a small indent in the middle and place 1 umeboshi (or 1/2-1 tbsp of some kind of filling) in the indent. Cover with more rice until 3/4 of the way full and then place the lid on top. Gently press down until it's formed into a rice ball. Lightly wet your hands and dab your pointer finger and middle finger in the salt and rub between your hands. Place the rice ball between your hands and cup it (like if you were to hand-mold the onigiri). This just ensures the rice ball is salted throughout for preserving longer. Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.
- Seasoned Onigiri: Place some rice into a medium size bowl and sprinkle some Furikake or Yukari Shiso in. Mix with the rice paddle. Place a scoop of rice until 3/4 of the way full and then place the lid on top. Gently press down until it's formed into a rice ball. Lightly wet your hands and dab your pointer finger in the salt and rub between your hands. Place the rice ball between your hands and cup it (like if you were to hand-mold the onigiri). Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.
- Filled Onigiri: Place some rice into a medium size bowl and sprinkle some salt over. Mix with the rice paddle. Wet your hands and dab your pointer finger and middle finger in the salt, rub between your hands. Place a scoop of rice in the middle of your hand (around 1/3 - 1/2 cup) and gently press it in your palm. Make a small indent in the middle and add 1 pitted umeboshi or 1/2-1 tbsp of filling. With the hand holding the rice ball, curl your hand more and slowly cover the filling with rice from the side. Shape it into a ball or rounded triangle by gently pressing between your two hands. Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.
- Seasoned Onigiri: Place some rice into a medium size bowl and sprinkle some Furikake or Yukari Shiso in. Mix with the rice paddle. Wet your hands and dab your pointer finger and middle finger in the salt, rub between your hands. Place a scoop of rice (around 1/3 - 1/2 cup) on to your hand and shape into a ball or rounded triangle. Place onto a tray or container and cover with a damp cloth. Repeat until you make as many as you desire.
- If eating immediately, wrap your rice balls with the roasted cut up nori sheets and serve.
- If eating later, wrap your onigiri with some cling wrap or place in a bento box. Place the nori in a separate container to keep them crisp. Wrap the rice balls before eating.
Nutrition Facts : ServingSize 1 Rice Ball, Calories 154, Sodium 388mg, Fat 0.3, SaturatedFat 0.1, UnsaturatedFat 0.2, Carbohydrate 33.4, Fiber 0.4, Protein 3.2
BASIC ONIGIRI
Onigiri! A staple in the Japanese boxed lunch (bento), it adds character to otherwise plain rice. Makes it easier to eat when taking your lunch with you. Also great with Ramen noodles! Use your imagination on onigiri, there is no end to the variety available. A great way to get rid of left over rice from a previous meal. Practice this one, it may take a few tries before you learn to make a consistent shape and size each and every time. It should look like a triangle with 3 dimensions. Brings back memories of Shinkansen stations =).
Provided by Nin-Nin
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Let rice cool to where you aren't burning your hands when you handle it.
- Wash hands!
- Rinse hands and leave wet, and rub palms with salt.
- Take a handful of rice and ball with hands, using palm of left hand to form the base, and the palm and fingers of your right hand to form the two sides of a triangle.
- Toss and rotate so that the side that was on your left palm is now rotated to one of the sides on your right hand.
- Repeat until you have a nice triangle shape.
- Repeat starting with rinsing hands and salting hands.
- Wet hands do not stick to rice, which makes shaping the rice much easier.
- The salt adds flavor and helps to sterilize any bacteria.
- Consistency is key with the shapes and size, this will come with practice!
- Now that you have a basic rice ball, you can flavor with any of the optional ingredients or a mix: Sushi Nori- Simply wrap a piece of sushi nori around the rice ball.
- This is a very basic rice ball, and is seen in many boxed lunches.
- Classic!
- Chinese 5 Spice- I will often add a dash of 5 spice to the salt I'm using to add aroma and taste.
- Don't over do it, 5 spice becomes bitter if used excessively!
- Toasted Sesame Seeds- Sprinkle on top for aroma and taste.
- Can also use prepackaged Japanese rice dressing, sold in glass bottles to be shaken over rice for flavor.
- Ume-boshi or cooked fish- In one of the two flat sides of the onigiri, press a divot into it with a finger, and fill with the desired stuffing.
- Leave open or cover with a strip of sushi nori- not the ume boshi though!
- You don't want to choke on the seed if you didn't know it was there!
Nutrition Facts :
YAKI ONIGIRI (GRILLED JAPANESE RICE BALLS) WITH PICKLED SHIITAKES
Onigiri, also known as omusube, are portable snacks, often sold in Japanese convenience stores, which are traditionally stuffed with salty, tangy fillings, then wrapped in seaweed. When grilled, glazed or cooked, they become yaki onigiri. In this version, adapted from "Vegan JapanEasy: Classic and Modern Vegan Japanese Recipes to Cook at Home" by Tim Anderson (Hardie Grant, 2020), a little bit of the pickled shiitake filling goes a long way. (The recipe makes extra, which you can keep refrigerated to add to stir-fries, ramen or even omelets.) You could also stuff these with finely chopped kimchi, Japanese pickles, sautéed greens or nothing at all. Available online or at most Japanese supermarkets, an onigiri mold makes for sleek shaping, but, with a little practice, you could also form the shape by hand, or simply roll the rice between your palms into balls. For hot yaki onigiri, brush them with the miso glaze, which will form a delightful crackly, caramelized crust when broiled.
Provided by Alexa Weibel
Time 1h
Yield 6 to 12 onigiri (2 to 4 servings)
Number Of Ingredients 15
Steps:
- Prepare the filling, if using: Add the shiitakes to a medium saucepan and top with cold water by a couple of inches. Stir to combine. Heat over medium-low just until bubbles start to break the surface. Cover and set aside to rehydrate for about 30 minutes. Once the mushrooms are tender, transfer them to a cutting board and thinly slice. (Save the mushroom stock for another use.) Toss sliced mushrooms with chile flakes, then transfer to a jar or lidded container. Top with soy sauce, mirin and rice vinegar. Cover and refrigerate. Let pickle at least 2 hours to develop flavor. They're even better after a few days and will keep refrigerated for up to 6 months.
- After the mushrooms have pickled (if using), prepare the rice: Add the rice to a medium saucepan with a tight-fitting lid. Rinse the grains to remove any excess starch, and cover rice with cold water by 1 or 2 inches. Swish them around with outstretched fingers, then drain the rice, repeating the process three or four times until the water goes from milky to just slightly cloudy.
- Pour 1 3/4 cups/420 milliliters water into the rinsed, drained rice, and give the rice a stir to distribute evenly. If time permits, let the rice soak for 15 to 30 minutes, which will help the grains cook even more evenly.
- Heat the rice over high and bring to a boil, stirring occasionally, about 5 minutes. Once the mixture comes to a boil, cover it with the lid and reduce the heat to low or medium-low. You want a low heat that is still high enough to hear the rice bubbling. You should be able to see some steam escaping from the lid; turn the heat up slightly if necessary. Set a timer for 15 minutes and let it cook, undisturbed. (No peeking, or you'll lose precious moisture!)
- After 15 minutes, turn off the heat and gently fluff the rice using chopsticks or a fork. Put the lid back on and let sit for another 5 to 10 minutes to finish cooking in the residual heat. Tip the rice onto a baking sheet to cool slightly.
- While the rice cooks, prepare the miso sauce, if making hot, glazed yaki onigiri: In a small bowl, whisk together the miso, sesame oil, mirin, sugar, sake and rice vinegar until smooth and sugar has dissolved.
- Once the rice has cooled enough to be handled comfortably, brush a baking sheet lightly with neutral oil, so the onigiri don't stick, and prepare a bowl of water for rinsing your hand to prevent the rice from sticking. Form your onigiri. If using Japanese onigiri mold, press about 1/3 cup cooked rice in the bottom, press an indentation in the center to stuff with about 2 teaspoons of finely chopped filling, then top with another 1/3 cup layer of rice, pressing down with the top piece of your rice mold. Transfer onigiri to the greased baking sheet.
- If working by hand, you'll want to grab a large handful of rice, compress the rice into a ball in the palm of your hand, then press the sides to form a triangular shape, flattening it into a triangular patty. (This shaping process requires some finesse, but you can also form rounded balls and simply compress them into pucks.) Transfer to the prepared baking sheet, rinsing your hands as needed.
- If stuffing with mushrooms or other fillings, you'll need only a few finely chopped tablespoons: 1 to 3 teaspoons per onigiri, depending on the size of your rice rolls. Compress the first handful of rice in your palm. Add the filling to the center and fold the rice up the sides. (You want to make sure the filling is just in the center portion. If the rice doesn't create a seal, the onigiri will fall apart.) Top with another layer of rice and compress on all sides to form onigiri in the desired shape.
- Garnish with sesame seeds and wrap with a small rectangle of nori, if using, and serve immediately. (Onigiri can be prepared 1 day in advance, wrapped in plastic and refrigerated, but should come to room temperature before being consumed.)
- If making yaki onigiri, brush the top of the onigiri with miso sauce. Transfer to the oven and broil until the glaze forms a crust that is golden and lightly browned in spots, rotating if necessary, about 5 minutes. Carefully slip a flat spatula underneath to flip yaki onigiri; brush on the other side and broil until glazed on the second side, another 5 minutes. Garnish as you would onigiri.
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ONIGIRI RECIPE | BON APPéTIT
From bonappetit.com
5/5 (2)Estimated Reading Time 2 minsServings 6
- Place cucumbers in a medium bowl; season generously with salt and toss to coat (they should be pleasantly salty to the taste). Using your hands, massage cucumbers, gently at first and more firmly as you go, until all liquid has been expelled, draining water from bowl as you go. Drain cucumbers and set aside.
- Scoop a heaping ½-cupful of rice onto a clean surface. Place a small bowl of salted water nearby; use it to dampen your hands, which prevents rice from sticking to them (it also seasons). Gently flatten rice and sprinkle with some sesame seeds, furikake seasoning, and/or and shichimi togarashi. Work seasonings into rice, then shape into a ball. Press an indentation into the middle with your thumb. Spoon 1 Tbsp. cucumber into indentation. Shape rice into a ball around filling (you shouldn’t be able to see it). Compress rice firmly so it sticks together without any stray grains escaping, then place onto surface and shape into a triangle with the sides of a wet chef’s knife. Dampen your hands again and use to lightly moisten a strip of nori; wrap around rice. Repeat with remaining rice, filling, and nori.
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