Rice. Such a versatile grain with so many different varieties. Nutrient rich and naturally gluten-free, rice is one of my favourite starches to work with. So naturally I was extremely happy to be invited to participate in the USA (Brown) Rice Blogger Challenge where I received three samples of brown rice with which to create a portable (i.e. can be eaten utensil-free and without additional preparation required) recipe made with brown rice.
I was intrigued by the short-grain brown rice and my mind immediately turned to something with a Japanese flavour. A few years ago when Neil and I and some of our friends went on a cleanse (hey – don’t judge!), the only sort of starch we were really allowed was brown rice and our “exciting dining out” during one of the three weeks included brown rice sushi. Since I don’t really “do” fish, and especially raw fish, I of course ordered vegetarian sushi (I know, I know, what’s the point. Again, don’t judge!) and was immediately hooked. Now, when I eat sushi and it’s on the menu, I will always choose brown rice version. True, it doesn’t stick together as well as traditional sushi rice but I love the nutty flavour and the slightly chewier texture and it really works with Japanese flavours.
Something I have been meaning to try for a while that seemed like a perfect match for this challenge is onigiri, a traditional Japanese snack made from white rice and formed into triangular or oval shapes, often wrapped in nori (seaweed). Traditionally, they are filled with some type of salty (pickled) or sour ingredient which acts as a natural preservative. Onigiri are so popular in Japan that many convenience stores sell them whilst there are even specialized take-out onigiri shops! (Thanks Wikipedia for a quick primer!)
My friend Rachael did a wonderful blog post with step-by-step instructions for making these delightful Japanese snacks. Traditionally made with regular sushi rice, I wondered if they might work with short-grain brown rice. Since Rachael used leftover flavoured rice, I needed to flavour my rice somehow and decided to use some of the same flavours I used in my contribution to the Peko Peko Charity Cookbook. I followed the directions I was given to cook the short grain rice (not in my rice cooker!) and it turned out perfectly. You could, of course, use leftover rice like Rachael did.
For the mushrooms:
Ingredients
2 tablespoons sesame oil
2 tablespoons fresh ginger, minced or grated
4 medium cloves garlic, minced
1/2 cup dried shiitake mushrooms, soaked in about 3/4 cup hot water for 30 minutes, then drained and diced
3/4 cup cremini mushrooms, finely diced
1/4 cup scallions, finely sliced
2 tablespoons Ponzu (or soy sauce with a touch of lemon zest)
1/4 cup chicken stock
Method
Heat the sesame oil in a small frypan, then add the ginger, garlic, mushrooms, scallions and Ponzu. Reduce the heat to medium, add the stock and continue to cook until the liquid has just about evaporated. Drain on paper towels and set aside.
For the onigiri
Ingredients
1 1/2 cups short-grain brown rice, cooked
mushroom mixture, drained and at room temperature
1/4 cup panko bread crumbs
1/2 tablespoon black sesame seeds
1/2 teaspoon sesame seeds
What you’ll need
a 1/4 cup measure
plastic wrap
Method
Cut a large square of plastic wrap and rest it over the measuring cup.
Spoon about 2 tablespoons of the rice mixture into the cup, pressing it into the cup slightly.
Gather the plastic wrap up around the rice and twist it tightly closed, making sure there are no air bubbles.
Hold the rice ball in the palm of your hand, squeezing slightly to form a round shape.
Unwrap the ball, set it aside and repeat process with the rest of the rice mix.
Onigiri can be eaten plain or wrapped in nori (sheets of seaweed), with or without the following dipping sauce.
I found that they were even better (and held their shape better) the next day.
Dipping sauce
Ingredients
1/2 cup grapeseed oil
1/2 cup sesame oil
1/4 cup Ponzu
zest of one lemon
3 tablespoons finely chopped scallions
2 teaspoons honey
1 teaspoon lemon pepper seasoning
Method
Whisk all ingredients in a small jug.
For me, this dish, whilst not traditionally Japanese in its technique, worked really well as a “portable snack.” No reheating necessary, they travel well and require no utensils at all. Easy to make, easy to eat and no clean-up – what could be better?
For more information about rice, please visit the USA Rice website and don’t miss the how to cook rice videos!
Keep up with me this summer through my Summer 2011 Flickr set. I will be updating this with day to day pictures (read: not all food photos!) fairly regularly so head on over there if you are interested. You never know what or who you might see there, like, you know… Dorie….
My daughter loves to make onigiri so I will have to show her your fab version using brown rice. Hope you’re having a brilliant time in Paris!
Oh she would hopefully like the brown rice version too!
lovely idea! I wonder if I can do a wild rice version.
I am not sure wild rice would work because it is too long to stick together but you could try!
What a cool idea for a snack/appetizer. And such a healthy little treat too!
Yes, easy to make, easy to pack and tasty – who could ask for more?
Sooo easy… and I bet the flavours are out of this world!
– Brittany
But of course – those mushrooms are mighty tasty!
I love mushrooms and I love onigiri… what a fantastic combination!
Thanks, I was pleased with how it came out!
Looks wonderful Mardi!
P.S. I didn’t even know that you could get vegetarian sushi 🙂
Oh yes, veggie sushi is fabulous!
I love your creativity! These look delicious and fun at the same time! Great job!
Yes, that’s what I was aiming for – picnics need to be fun, right?
Loving this rice! Will have to definitely try.
And so easy!
Yummy! Those look so good. I’ve never made anything like these, but I’m going to bookmark these to try. They look so good and I bet my kids would like them 😀
I think kids would love these – fun to eat!
Looks delicious and healthy! Congratulations on the challenge!
Yes, I love that they taste so good but are healthy too!
I have tried and tried and tried to like brown rice and I just can’t. I know I should. I know it’s far healthier but… it doesn’t do it for me at all. And I refuse to eat anything with mushrooms in it. icky!
But, i HAD to comment anyway because, I LOVE your first photo! (the dipping sauce sounds pretty yummy too!)
Why thanks Melissa 🙂
They look absolutely delicious. Love the idea and the Japanese flavours. Even better that they’re so healthy. Feel like dipping in there and feeling cleansed! (No, I’m not judging, lol) 🙂
Well it’s pretty clean food 😉
gorgeous Mardi – and these look like something i could put together and send w/The Professor for his lunch!
Oh absolutely – I would totally send them with Neil for lunch!
I absolutely loved snacking on onigiri growing up! It keeps you full and it’s tasty too. Yours look beautiful, especially with that dipping sauce on the side! And, I have a weak spot for cutely shaped lunch boxes like the ones you have there.
Aw thanks – it’s just a plain old tupperware though 🙂
It’s not good that I’m so darn hungry… these look wonderful and just what I could snack on right now.
Well it’s a pretty healthy thing to snack on!
What a creative on-the-go meal option. Love it!
Thanks – and a great use for leftovers!
I love onigiri! Such a yummy snack 😉
Thanks Winnie – I need to make this more often!
Great idea Mardi! I never had onigiri before but I can see the nutty flavor really working here. Nice dipping sauce too. Good luck, can’t wait to see of one of us gets picked next week!
Yes the nutty flavour works with the earthy mushrooms really well!
Once again, our photos are awesome.
Thank you so much!
Just like you said this dish is easy to clean up! And looks easy to prepare, i love japanese cuisine, it must be delicious!
So fresh, especially in the hot weather!
What a great idea, especially for lunches!! Looks delicious!! 🙂
Yes it’s a great, healthy snack!
Great idea for an appetizer! Thanks for sharing
Thanks but definitely a two handed appy!
I love this idea. Never thought of making portable rice snacks and these look like the perfect snack from when I am starving in front of my computer! Love it!
Yes, though it might be a bit messy in front of the computer 😉
I love Onigiri but never make them using brown rice. Looks like a healthy snack for me! Thanks for sharing the recipe!