GENERAL INFORMATION
- Servings: 4
- Keywords: Onigiri-Maki, Yaki Onigiri-Maki, Rice Balls
- Calories: 387 kcal
- Protein: 5 g
- Carbs: 71 g
- Fats: 11 g
- Preparation Time: 25 minutes
- Cooking Time: 20 minutes
INGREDIENTS
- 2 cups of short-grain Japanese rice
- 2 cups of chopped vegetables of your choice, such as carrots, cabbage, zucchini, mushrooms, and bell peppers
- ½ onion, minced
- 4 sheets of nori seaweed
- 2 tablespoons of olive oil
- 4 tablespoons of soy sauce
DIRECTIONS
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Rinse your Japanese rice in cold water until the water runs clear. Put the rice and 2 cups of water in a pot and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and let it cook for 15 minutes covered. Make sure the bottom of the pot stays dry, which can be done by rotating it around the heat source every few minutes. When done, turn the heat off and let the rice sit in the pot for 5 minutes.
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Chop the vegetables of your choice into small, bite-sized pieces. Mince the onion.
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Heat a large pan on medium-high heat and add the olive oil. Add the chopped vegetables and onion to the pan and sauté for 15 minutes until the vegetables are cooked and beginning to brown.
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Add the cooked rice and soy sauce to the pan. Mix it all together and cook for an additional 5 minutes.
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In the meantime, cut the nori seaweed into 4 inch squares. Place a sheet of nori on your work surface and top it with ⅓ cup of the rice and vegetables mixture.
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Wet your hands slightly with water and mold the rice into a triangle. Place the triangle on the top of the nori seaweed.
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Roll it up and repeat the process with the remaining nori and rice and vegetables mixture.
Joke: What did the big mushroom say to the little mushroom? You’re too young to be sautéing!
RECOMMENDED SIDES
Serve your Yaki Onigiri-Maki with your favorite Japanese dish such as miso soup or teriyaki chicken. A side of pickled vegetables are also a great addition to this dish.
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