How To Make Japanese Rice Balls (Onigiri Recipe)
In this video, I’m going to show you how to make delicious Japanese rice balls, or Onigiri (おにぎり). We’ll start with the rice, prepare the fillings for 3 different onigiri (Umeboshi, Tuna Mayo, and pickled mustard green), and make triangle onigiri without any molds or special equipment.
If you don’t have a rice cooker, you can make it on the stovetop by using :
1 1/2 cups Japanese short-grain rice (2 rice cooker cups)
1 2/3 cup cold water
Follow the instructions in this video (but use the proportion of rice and water above):
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INDEX:
0:00 Intro
1:24 Rice for Onigiri
2:17 Ingredients for Onigiri
3:31 How to Cook Japanese Rice
4:51 Prep for Umeboshi Onigiri
5:35 Prep for Tuna Mayo Onigiri
6:22 Prep for Maze Gohan Onigiri
8:01 Maze Gohan Rice Balls
9:32 Umeboshi Rice Balls
10:38 Tuna Mayo Rice Balls
11:27 Finished Dish
MAZE GOHAN INGREDIENTS:
20 grams mustard green shiozuke ▶
1 teaspoon toasted sesame seeds
115 grams cooked Japanese rice
UMEBOSHI ONIGIRI INGREDIENTS:
2 umeboshi
1 sheet unseasoned nori
FULL POST & RECIPE ▶
TUNA MAYO ONIGIRI INGREDIENTS:
1 small can chunk tuna in oil (85 grams)
3 tablespoons Japanese mayonnaise
1 teaspoon soy sauce
2 Korean Perilla leaves (Shiso or nori will work)
FULL POST & RECIPE ▶
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Acorn Squash Stuffed with Mushrooms and Rice | Everyday Food with Sarah Carey
Okay, I'm just going to say it: Sometimes vegetarian mains can fall a little flat, especially on the holiday table. You need something that can hold its own next to a whole turkey, a pretty pork roast, or a glazed ham! Here's one idea: Stuffed squash. It's pretty, tasty, and satisfying -- it might even inspire envy in the meat-eaters at the table!
Sarah's Tip of the Day:
Making these stuffed squash couldn't be easier -- While the acorn squash roasts, you make the stuffing from onions, mushrooms, thyme, rice, and vegetable broth. Top it all off with Parmesan cheese and broil until it's all golden-brown and bubbly on top. Check out the video to see the whole recipe come together, plus you'll learn my new timesaving trick for chopping mushrooms.
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Recipe Ingredients:
2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
Salt and pepper
3 tablespoons olive oil, divided
1/2 pound cremini or button mushrooms, trimmed and diced small
1 medium yellow onion, diced small
3/4 teaspoon dried thyme
1 cup long-grain white rice
2 cups vegetable or chicken broth
1/2 cup grated Parmesan (2 ounces)
Get the Full Recipe:
Nutritional Info:
per serv (serves 4): 432 cal; 14 g fat (3 g sat fat); 12 g protein; 67 g carb; 5 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Acorn Squash Stuffed with Mushrooms and Rice | Everyday Food with Sarah Carey
Henry Freestone's Braised Butter Beans with Wild Garlic & Goat's Curd
Creamy butter beans are braised with onions and garlic in olive oil, butter and white wine until unctuous and soft, before being paired with wild garlic leaves and mounds of fresh, light goat's curd. A stunning plate that can act as a side, light lunch or main meal with some bread on the side. If wild garlic isn't in season, swap it out for spinach or any other leafy greens.
See the full recipe here:
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GIANT NACHOS!
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