Food Truck Tuesday – Onigiri, Japanese rice balls

• Meat

  • 6 oz Beef
  • 6 oz Chicken tighs, boneless and skinless

• Seafood

  • 3 1/2 oz Tuna

• Produce

  • 1 tsp Ginger, powder
  • 1 Nori sheet, large

• Condiments

  • 1 Furikake
  • 2 tbsp Miso paste

• Pasta & Grains

  • 2 cups Sushi rice

• Baking & Spices

  • 1 tsp Salt

• Beer, Wine & Liquor

  • 2 tbsp Sake

• Liquids

  • 3 cups Water

• Other

  • 1 tsp (japanese chili pepper
  • 1 Tbsp (kewpie mayonnaise
  • 2 tsp Sriracha sauce or sambal

Found on inmyredkitchen.com

Description

Ingredients

• 2 cups sushi rice
• 3 cups water
• 6 oz beef, thinly sliced (Japanese store) or ground
• 2 Tbsp sake
• 1 tsp ginger powder
• 1 tsp salt
• 6 oz boneless and skinless chicken tighs
• 2 Tbsp miso paste
• 1 tsp (Japanese) chili pepper
• 3.5 oz tuna
• 1 Tbsp (kewpie) mayonnaise
• 2 tsp sriracha sauce or sambal
• optional:
• Furikake (rice seasoning) for garnish
• 1 large nori sheet, cut in 10 strips

Directions

• Wash the rice under running water until the water runs clear. Cook the rice according to the instructions on the box and let it cool slightly once cooked.
• For the sake beef: I used thinly sliced beef from the Japanese supermarket and I cut that in thin strips. You can also use ground beef. Marinate the beef in the sake, ginger powder and salt. Set aside for as long the rice is cooking. As soon as the rice is cooling off, fry the beef in a skillet over medium high heat for about 1-2 minutes until done, without using oil or butter.
• For the miso chicken: cut the chicken thighs in thin strips and then in small cubes, you’ll want to end up with pieces not bigger than 0.4 inches. Marinate the chicken in the miso paste and chili pepper. Set aside for as long the rice is cooking. As soon as the rice is cooling off, fry the chicken in a skillet over medium high heat, for about 2 minutes until done, without using oil or butter.
• For the spicy tuna: Finely chop the raw tuna, like really really fine. Add the mayonnaise and the sriracha and stir until combined. Set aside.
• As soon as the rice is cooled off enough so you can handle it you place a layer of rice in a bowl covered with plastic wrap:
• Place 1 tablespoon of the filling of your choice in the middle.
• Wrap the plastic to the center so that the rice covers the filling. Twist & squeeze until a thight rice ball forms. You can leave it as a ball or squeeze it a little more for a triangle:
• Roll the onigiri in furikake (if using) and use the nori strips as a wrap.

Nutrition