These capricious Japanese rice triangles can be seasoned with a huge number of fixings and make an incredible pressed lunch or bring-along for a springtime cookout. I've made six renditions of Vegan Onigiri to rouse you to make your own.
In the event that you read my last post about my outing to Japan, you'll recollect me referencing these little rice balls and how they can found in each accommodation store. To be sure, they are such a well known and cheap tidbit that most stores stock various flavors and a few shops even should be renewed with new ones at regular intervals.
I particularly love the bundling they come in; it's cunningly intended to keep the nori from contacting the soggy rice until prepared to eat, in this manner guaranteeing that the nori remains fresh.
Onigiri can be full or left unstuffed. Mainstream veggie lover assortments incorporate cured umeboshi plum, mustard greens, ginger, and kelp. For these six onigiri, I chose to make three with Japanese flavors and three others with a Middle Eastern contort.
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- 1 recipe Basic White or Brown Rice, omit the oil and use short or medium-grain rice only
- Stuffings and coatings to suit your taste. You can use greens, beans, seeds, tofu, pickles, olives, and steamed veggies. See my versions listed below.
INSTRUCTIONS
- The general rules for making onigiri are to use a shorter grain rice, keep a small bowl of water for dipping your hands to prevent the rice from sticking, and use a sheet of plastic wrap to help you shape and form them.
- For all of the versions below, follow this basic technique: Scoop ¾ cup of rice onto the center of a piece of plastic wrap. If you aren't using any stuffing, sprinkle on whatever toppings you are using and roll around the the rice ball to coat. Gather the ends of the plastic wrap and form the rice into a ball by pressing together very firmly. You can then form them into triangles by pressing against the counter and adjusting to the desired shape. If you are using a stuffing, after you scoop the ¾ cup of rice onto the plastic wrap, dip your hands into water and press an indent into the center of the rice. Spoon 1 - 1½ Tablespoons of filling into the indentation, then gather the plastic wrap and press it tightly into a ball as described above.
Furikake Onigiri:
- Sprinkle an already formed rice ball with 2 teaspoons furikake. Make a batch of your own by following this recipe: 4 Tablespoons roasted sesame seeds, 2 Tablespoons crushed nori, 1 Tablespoon dulse seaweed, 1 Tablespoon hemp seeds, ¾ teaspoon sugar, and a scant ½ teaspoon each of sea salt, lemon zest, and fine red pepper. Shake them together in a jar. Makes a little over ½ cup of furikake.
Braised Bok Choy Onigiri:
- Sauté 2½ cups thinly sliced bok choy in a teaspoon of oil for a minute. Add in 2½ teaspoons soy sauce, 3 Tablespoons vegan dashi stock or water, ¼ teaspoon sugar, and ¼ teaspoon sesame oil and braise the bok choy over medium heat for 2-3 minutes and then remove from heat and cool.
- Make an indentation in the rice and spoon in 1 heaping Tablespoon of bok choy before forming into a ball. Use spinach, kale, swiss chard, or mustard greens instead of the bok choy.
Source : bit.ly/3gWWK4b
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