Mushroom Onigiri
Switch up your meal routine with our Mushroom Onigiri. These Japanese rice balls are stuffed with hoisin mushroom, wrapped in nori, and easy to customize to your liking!
This recipe stars U.S.-grown brown medium grain rice and comes to us from our friend Dixya of @foodpleasurehealth in partnership with USA Rice.
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Servings3-4
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Serving Size1-2 Onigiri
Ingredients
Onigiri
- 1 cup short or medium grain rice, cooked
- ¾ cup chopped mushrooms
- 2 garlic cloves, minced
- nori sheet
Hoisin Mix
- 1 tbsp hoisin
- 2 tsp soy
- 1 tsp sesame oil to taste
- salt as needed
Garnish
- green onions, chopped,
- toasted sesame seeds
Directions
- Cook rice according to the directions on the package.
- Make hoisin mix by combining 1 tbsp hoisin, 2 tsp soy, 1 tsp sesame oil to taste, and salt as needed.
- Prepare the hoisin mushroom filling. Sauté the finely chopped mushroom, then add minced garlic. Pour the hoisin sauce to the pan and mix everything. Season to taste and finish with some chopped green onions.
- Assemble by taking about ¼ cup of warm, cooked rice and form a ball, then flatten the rice with a small dimple in the center. Add about 1-1½ tsp hoisin mushroom filling and cover with little more rice on top. Press them gently and shape into a triangle. Dress up the onigiri with a strip of nori sheet and enjoy.
