Side view of onigiri on a slate serving platter with miso soup on the side.

Onigiri

  • Servings
    24
  • Serving Size
    1 onigiri

Ingredients

  • 3 quarts sushi rice (sub-recipe)
  • 3 cups shiitake mushrooms, finely diced, sautéed
  • 3 cups brown button mushrooms, finely diced, sautéed
  • 3 cups dried wood ear mushrooms, boiled, finely diced
  • ¼ cup togarashi seasoning
  • 24 Nori seaweed, ½-inch x 3-inch strip

Sushi Rice:

  • 3 quarts short-grain rice, cooked
  • ¾ cup sugar
  • 6 tablespoons salt
  • ¾ cup rice vinegar

Directions

  • In a 1-quart metalwork bowl, combine rice, shiitake mushrooms, brown mushrooms, wood ear mushrooms, and togarashi, mixing to combine.
  • Pack ¾ cup rice mixture into a triangle mold, and apply pressure so that the rice holds the shape of the mold. Pop out the onigiri, and wrap nori seaweed strip halfway across one side of the triangle, folding up both sides so that a square of seaweed is visible.
  • Refrigerate until service. Serve 1 onigiri on a chilled plate.

Sushi Rice:

  • In a 1-gallon metalwork bowl, combine all ingredients, gently folding to combine thoroughly without breaking the rice grains. Refrigerate until service.