Brown rice onigiri is a traditional Japanese rice ball snack, traditionally made with white rice. However, with a few simple adjustments, it can be made with brown rice as well. This recipe showcases the versatility of brown rice and the delight it brings to your taste buds.
ingredients
- Brown Rice: 1 cup uncooked short-grain brown rice
- Vegetable Stock: 1¾ cups
- Arrowroot Powder: 1½ teaspoon
- Norihoribi (seaweed): One nori wrap, cut into eight 1-inch thick strips
- Sesame Seeds: White or black, toasted
- Kelp Granules (Optional garnish): For adding a subtle flavor and texture
- Togarashi Spice (Optional garnish): Known for its sharp flavor, perfect for adding a zesty kick
preparation
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Cook the Brown Rice: In a large saucepan or rice cooker, bring the rice and vegetable stock to a boil. Reduce the heat to low, cover the pan, and simmer for approximately 40 minutes, until the rice is tender and the broth is absorbed.
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Prepare the Arrowroot Mixture: In a small bowl, combine the arrowroot with ½ cup of water. Stir into the rice mixture and mix well. Let stand for 10 minutes.
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Assemble the Onigiri: Prepare a station with plastic wrap, a cutting board, rice, nori strips, vegetables, sesame seeds, and garnishes (if using). Assemble the onigiri by placing a small amount of rice in the center of the plastic wrap. Add a filling to the center, lift the edges to cover the filling, and shape it into a ball. Dust with sesame seeds and nori strips.
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Refrigerate for Advance Preparation: Before serving, store the onigiri in the refrigerator for up to 2 days. You can serve them right away, or let them sit at room temperature for a few hours to allow the rice to soften a bit.
variations
- All White Rice Onigiri: This is the traditional version using only white rice. You may need to use less water for this version, as the white rice tends to cook faster and absorbs more liquid than brown rice.
- Spicy Miso Sauce: For an extra kick, you can mix the miso sauce with sriracha or red pepper flakes before serving.
notes
- Use medium or short-grain brown rice for better texture and stickiness, as long-grain rice may not stick together properly.
- Be sure to use nori seaweed leaves that are specifically labeled as 'frozen seaweed'. Dehydrated nori seaweed strips are not appropriate for this recipe.
- If you have dietary restrictions or are sensitive to gluten, ensure that the products you use, such as nori seaweed, are certified gluten-free.
Brown rice onigiri is not only delicious but also nutritious, providing a good source of fiber, B vitamins, and protein. With its simple preparation and versatile filling options, it's a satisfying and easy-to-make snack or appetizer.
Brown rice onigiri is the perfect example of how the slight difference in cooking time and the use of brown rice rather than white rice can create a completely different food. The result is a satisfying, chewy texture that is rich with the umami flavors of the brown rice and the zesty notes of the miso sauce.
tools
- Large saucepan with lid
- Rice cooker
- Small bowl
- Plastic wrap
- Cutting board
- Nori seaweed
- Sesame seeds
- Kelp granules
- Togarashi spice
- Microplane grater
- Spatula or butter knife
additional resources
Brown rice onigiri is a versatile and easy-to-make snack that combines the goodness of brown rice with a variety of fillings to suit everyone's taste. Whether you're following a vegan or plant-based dietary lifestyle or just looking for a quick and healthy snack option, this recipe is sure to please.
