Onigiri With Pickled Ginger And Mushrooms

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 2 cups calrose rice
• 1 (900 ml) carton chicken broth, 30% less sodium
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1 1/2 cups sliced mushrooms
• 6 green onions, minced
• 4 garlic cloves, minced
• 2 tablespoons soy sauce, 30% less salt
• 1/4 cup pickles ginger, chopped
• 1/4 cup sesame seeds

Recipe

• 1 rinse rice well under cold running water.; drain. combine rice and broth in a saucepan. cover and bring to a boil over medium heat. reduce heat to medium-low and simmer until rice is tender but still has a little bite, about 7 minutes. meanwhile, in a small saucepan, combine rice vinegar and sugar; bring to a boil. remove rice from heat; stir in vinegar mixture. cover pan with a clean towel, replace lid and let sit for 5 minutes.
• 2 heat oil in a skillet over medium-high heat. add mushrooms and cook, stirring until tender, about 2 minutes. add green onions, and garlic; cook 1 minute. stir in soy sauce and transfer to a bowl. stir in pickled ginger; cool.
• 3 in a small skillet over medium heat, toast sesame seeds until golden, about 2 minutes, stirring occasionally. transfer to a plate. divide warm rice into 8 portions. using wet hands to prevent sticking, gently mould one portion into a ball. make a dent in center and place 1/8 of the filling mixture into the dent. mould the rice around the filling . roll in sesame seeds. repeat to remaining balls. cover until ready to serve.