Knighthood Knockdowns Revisited (Onigiri)
Today I will be trying as a filling:
Kimchi
Miso pasta
Furikake (seasoning)
Pickled seaweed
EVERYTHING BELOW IS FROM: http://www.landsandflavors.com/vegan-onigiri-six-ways/
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.
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.
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.
Matcha, Edamame, and Sea Salt Onigiri:
Sprinkle ¼ teaspoon matcha, 2 Tablespoons steamed edamame, and a pinch of salt onto each mound of rice and use your fingers to incorporate before forming.
Carrot, Mint, and Preserved Lemon Onigiri:
Sprinkle 2 Tablespoons shredded carrot, 1 Tablespoon mint leaves, and a scant 1 Tablespoon chopped preserved lemon onto each rice mound and use your fingers to incorporate before forming.
Sumac, Pine Nut, and Caramelized Onion Onigiri:
Chop and caramelize an onion in a few Tablespoons olive oil until browned and sweet. Remove from heat and add ½ teaspoon allspice, ¼ teaspoon salt, and ¼ teaspoon black pepper and set it aside to cool.
Sprinkle ½ teaspoon sumac and 1 Tablespoon toasted pine nuts into your mound of rice and incorporate, then stuff with 1 Tablespoon caramelized onions.
Zaatar and Olive Onigiri:
Stuff a mound of rice with 1 heaping Tablespoon of chopped black and green olives and a pinch of lemon zest. Form the onigiri then dust it liberally in zaatar.
