Onigiri - 4 Ways Recipe

Instructions

1. 1

   For the Rice: Place 2 cups sushi rice in a large bowl and pour in cold water to cover. Gently swish around with your hands to rinse, then drain. Repeat process 3 more times. If you have time, pour cold water over rice to cover by 1" and let soak 30 minutes (this will help the grains cook more evenly). Drain well in a sieve.

2. 2

   Combine rice and 2½ cups water in a medium saucepan and bring to a boil over high heat, stirring occasionally. Reduce heat to low, cover, and simmer rice until water is absorbed, 12–14 minutes. Remove from heat and let sit (still covered) 15 minutes. Uncover and gently fluff rice with a fork. Let sit until cool enough to handle but still warm.

3. 3

   Meanwhile, with a scissors, cut the nori sheets into 3x1¼" strips; set aside.

4. 4

   Heat rice vinegar and sugar together in the microwave for 1 minute, stir until sugar has dissolved. Mix the vinegar-sugar mixture into the cooked rice, toss the rice until the vinegar is mixed through.  Cover rice with a damp towel so that the towel is touching the rice. Set aside to cool slightly.

5. 5

   Make the fillings: Tuna: Mix together the tuna and mayo and sriracha is using. Smoked Salmon and Green Onion or Crab Sticks and Green Onion: Chop the fish and mix with green onion. Cucumber and Sesame Seeds: Chop the cucumber finely and mix with sesame seeds. Cooked Squash or Sweet Potato: Place the squash or sweet potato in a bowl with a few tablespoons of water and microwave on high for 5 minutes or until fork tender. Mash the cooked vegetable with salt.

6. 6

   Set a bowl of cold water with about 1 tbsp. of kosher salt at your workspace so that you can continuously wet your hands as you form the rice balls. This will prevent the rice from sticking to your hands.

7. 7

   Dip your hands in the salted water, then scoop a little less than ⅓ cup rice into 1 hand. Form into a thick disk 3"–4" in diameter (keep remaining rice covered). Create a small indentation in the centre and add 1–2 tsp. filling of choice. Mold rice up and over filling to create a sphere (filling should not be visible), then press firmly with index finger and thumb to form into a triangle. Place on cutting board or a baking sheet. Repeat with remaining rice and filling, dipping your hands in salt water each time.

8. 8

   Wrap bottom of each onigiri with a strip of reserved nori, then roll remaining exposed sides in the furikake mix or toasted sesame seed. Makes about 12 Onigiri Can be wrapped and refrigerated for 3 days.