Onigiri with Pickled Ginger and Mushrooms
Transform your lunchbox or snack time with these irresistibly savory Onigiri with Pickled Ginger and Mushrooms! This Japanese rice ball recipe combines the umami-rich flavor of sautéed shiitake or button mushrooms glazed with soy sauce, paired perfectly with the zingy tang of pickled ginger, all wrapped in a cozy layer of tender short-grain rice. Wrapped in nori strips for a satisfying crunch, these triangular rice balls are the perfect balance of flavor and texture. Whether you're mastering the art of handheld Japanese cuisine or simply seeking a unique vegan-friendly snack, this recipe is easy to make, delightfully portable, and packed with bold flavors. Enjoy them freshly made or as a convenient, make-ahead meal option.
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Recipe Information
Ingredients
- 2 cups Japanese short-grain rice
- 2.5 cups Water
- 0.5 teaspoons Salt
- 1 cup Mushrooms (shiitake or button, finely chopped)
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Pickled ginger (gari, finely chopped)
- 4 sheets Nori sheets (cut into strips)
- 0.25 cup Water (for shaping)
- 0.25 teaspoon Salt (for shaping)
Instructions
Rinse the Japanese short-grain rice under cold water until the water runs clear to remove excess starch, then drain well.
In a medium pot, combine the rinsed rice and 2.5 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover with a lid, and simmer for 15 minutes. Turn off the heat and let the rice rest, covered, for an additional 10 minutes.
While the rice cooks, heat 1 teaspoon of sesame oil in a pan over medium heat. Add the finely chopped mushrooms and sauté until softened, about 5 minutes.
Stir in 2 tablespoons of soy sauce with the sautéed mushrooms and cook for another 2 minutes, until the liquid is mostly absorbed. Remove from heat and allow the mushroom mixture to cool.
Once the rice is slightly cooled but still warm, stir in 0.5 teaspoons of salt to season it evenly.
Prepare a small bowl with 0.25 cups of water and 0.25 teaspoons of salt for hand-dipping while shaping the onigiri to prevent sticking.
Dip your hands lightly into the salted water, scoop about 1/3 cup of rice, and flatten it slightly in your palm. Place approximately 1 teaspoon of the mushroom mixture and a small amount of the chopped pickled ginger in the center.
Mold the rice around the filling, shaping it into a triangle or ball, ensuring the filling is fully enclosed. Repeat with the remaining rice and filling.
Wrap a strip of nori around the bottom of each onigiri or place it on one side for easier handling.
Serve immediately, or wrap the onigiri individually in plastic wrap to keep them fresh if storing for later.
Nutrition Facts
Calories |
180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.9 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 166 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
