User Friendly Onigiri Recipes
USER FRIENDLY ONIGIRI
My DH and roommate both love sushi, and hate the fact that I don't like nori so I won't learn to make Japanese food for them at home. After looking around here and doing some playing around in the kitchen yesterday, this is what I came up with: onigiri using an Asian flavored version of my User Friendly Meatballs (recipe #216180). My picky picky DD told me to keep this recipe, so I am posting it. :) I had ground beef on hand, but you could use any ground meat (pork sounds really yummy).
Provided by CraftScout
Categories Lunch/Snacks
Time 1h40m
Yield 20 rice balls, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine beef, crackers, and 1 T. of the dressing in a bowl. Heat remaining dressing in a nonstick skillet over medium high heat.
- Roll the meat mixture into little meatballs, 1/2" to 3/4" in diameter.
- Cook meatballs in skillet for 8 minutes, turning occasionally.
- Drain any extra fat off. Add beef stock, and simmer uncovered on low for 5 minutes.
- When meatballs are done, put them in a bowl and pour the sauce over them. Refrigerate while you cook and season the rice.
- When you are ready to roll, have meatballs, rice, a bowl of salty water to dip your hands in to keep the rice from sticking, and a plate for the finished rice balls in front of you.
- Take about 1/4 cup of rice in your hand and shape it into a flat rectangular shape.
- Place a meatball on top of the rice, and then wrap the rice around it.
- Pat the rice into place, and then gently squeeze the ball together, not compressing the rice, just getting extra air and moisture out so the rice sticks to the meatball.
- Repeat about 19 times. This took me a while, but I imagine you can get faster with practice. (I include the time for cooking the sushi rice in the cook time).
Nutrition Facts : Calories 307.8, Fat 9.3, SaturatedFat 3.5, Cholesterol 38.6, Sodium 135.2, Carbohydrate 39.4, Fiber 1.9, Sugar 0.1, Protein 14.6
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