Mangu

rice-balls

Next Dish: Umncweba

Rice Balls, also known as Onigiri in Japan, are a popular snack made from white rice formed into triangular or cylindrical shapes and often wrapped in nori (seaweed). Traditionally, an umeboshi (pickled plum), salted salmon, or any other salty or sour ingredient is placed in the center of the ball for added flavor. They are a common sight in Japanese bento boxes and convenience stores. The dish has a history dating back to at least the 11th century and is a significant part of Japanese food culture.

sushi rice

water

rice vinegar

salt

vegetables

sesame seeds

soy sauce

panko breadcrumbs

chicken

powdered sugar

Recipe

Ingredients:

  • 2 cups sushi rice

  • 2 cups water

  • 1/4 cup rice vinegar

  • 2 tablespoons sugar

  • 1/2 teaspoon salt

  • 1 cup cooked and shredded chicken

  • 1/2 cup chopped vegetables (like carrots, bell peppers)

  • 1/2 cup panko breadcrumbs

  • 1/4 cup sesame seeds

  • Soy sauce for dipping (optional)


Instructions:

  1. Rinse the sushi rice under cold water until the water runs clear.

  2. In a medium saucepan over medium heat, combine the rice and water. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.

  3. In a small saucepan, combine the rice vinegar, sugar and salt. Cook over medium heat until the sugar and salt have dissolved. Cool.

  4. Pour the vinegar mixture over the cooled rice. Stir until well combined.

  5. Take about 2 tablespoons of the rice and flatten it into a pancake shape in the palm of your hand. Place a small amount of chicken and vegetables in the center of the rice. Fold the rice around the filling and form into a ball.

  6. Roll the rice balls in the panko breadcrumbs, and then in the sesame seeds.

  7. Repeat with the remaining rice and filling.

  8. Serve the rice balls with soy sauce for dipping, if desired.