Preparation time: 1 hour
Yield Serves : 3-4 servings
An onigiri is a Japanese recipe that could be compared to a sushi but it is instead stuffed and shaped like a ball or a triangle and covered in a sheet of algae. Much simpler to make than sushi, it is just as delicious and, especially, the whole family can participate in the preparation of their own. We propose dipping the onigiris in our Creamy 3 Peppercorn Vinaigrette Marinade to add a bit of spiciness without using wasabi.
- 1 cup (250 ml) sushi rice
- 1 ½ cup (375 ml) water
- ¼ cup (65 mL) Organic cider vinegar Maison Orphée
- 2 tablespoons (30 ml) sugar
- Salt with aromatic herbs Maison Orphée, 1 pinch
- 2 tbsp (30 ml) grated ginger
- A few Nori sheets
- Marinated vegetables, according to your preferences and what you have at home
- ½ cup (125 ml) mustard sprouts
- 2 tbsp (30 mL) toasted sesame seeds
- A few slices of smoked salmon
- Sesame and tamari vinaigrette Maison Orphée
Cooking the rice
- Fill a bowl with the rice and cold water. Gently stir the rice with your fingers allowing a trickle of water to flow in and out of the bowl and rinse the rice this way until the water turns clear.
- In a pot, add the recipe’s water and rice. Once the water boils, lower the heat. Cook for about 15 minutes.
- n the microwave, heat up the vinegar with the sugar and salt to dissolve them. Let the mixture cool before adding to the cooked and drained rice.
For the onigiris
- Other than the rice, there is little other preparation for this recipe. Onigiri is very similar to other recipes where everyone can mix and match to their preference. Children and adults alike will adore this set up.
- Here’s one way to do it: Take a small rice ball and flatten it on a plate. Add the ingredients in the middle (those of your choice) and fold up the rice to make a ball, cover it with a nori sheet and dip in the Creamy 3 Peppercorn Vinaigrette-Marinade when ready to take a bite.
Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe