Shiitake Onigiri

An slammin’ snack of the go or after a late night out.

Like any 90’s kid, I fell into the hype of Pokémania. It also happens that my desire to find ways to experience new cultures was found through watching Anime and Kung Fu movies.

My interest in Japanese food was peaked the first time I saw Brock waving around a little white triangular cake that the English dub mistranslated into- “jelly donut”.

When I later found out that the food everyone enjoyed in that scene so much wasn’t a tasty sweet, but a savory-filled rice ball, I had to have them, but it wasn’t until I moved to Brooklyn as an adult that I had one for the first time.

Given the portable nature and incredible variety of flavor, it’s kind of a wonder that it’s so hard to find places that serve onigiri.

This recipe is for those who are curious and hungry enough to try something new.

There are a lot of fillings you could use for this recipe. Here I used sautéed shiitake mushrooms marinated in teriyaki sauce. I also love using Umeboshi paste (salted plum) as the rice mellows the salt and allows the funky plum flavor to shine. In Japan, a really popular filling is tuna and mayonnaise. Which could be made vegan with Good Catch fish-free tuna and vegansiase. The possibilities are unlimted and delicious!

Ingredients

  • 1/4 cup water
  • 1 cup shortgrain japanese rice
  • 3 tbsp white sugar
  • 1 tbsp salt
  • 1 tbsp vegetable oil
  • 1 tsp white flour (sifted)

INSTRUCTIONS

1.Add rice to a medium sized pot. Rinse with water and drain. Repeat this process until the water runs clear.

2.Now that your rice is rinsed, add the water and allow the rice to soak for 20 minutes.

3.Bring the covered water and rice to a simmer and then allow it to cook for 10 minutes. Take the rice of the heat and allow to steam 5 minutes.

4.In a medium sized mixing bowl, fold in the mirin, rice vinegar and salt. Don’t over do it with the folding as it will make the rice less sticky. Mix the seasoning together in a smaller bowl before adding to the rice to ensure consistent flavor.

5.If making Onigiri by hand; Slightly wet your hands and pick up a palmfull of rice. Flatten the rice in your hand and stuff with the filling of your chocie. Fold the rice over and form into a ball or triangle. Finish by wrapping in a strip of seaweed.

6.If making Onigiri with the press; Fill about 1/3 of the press with rice. Next add a layer of the filling in the center of the rice and top with more rice. Press the rice ball together and serve with seaweed.

Recipe by
Cody Lentini - Published on 5/18/2022, 10:30:57 PM