Scallion and Corn Onigiri
Onigiri rice balls are a convenience store staple in Japan! Have fun with this recipe – even if you don’t form perfect triangles, your onigiri will be delicious.
8-10 medium-sized onigiri
HOW TO MAKE
- 2 cups cooked sushi rice
- 2 tbsp sushi rice vinegar
- 2 tsp toasted sesame seeds
- 1 tbsp sesame oil
- 2 ears fresh sweet corn
- 1 inch fresh ginger, peeled and roughly chopped
- 3 fresh scallions, sliced
- 1 tsp fine sea salt
- Maldon sea salt, to taste
- Furikake, to taste
- Optional: Wrap your onigiri in nori seaweed!
- Heat a medium sized skillet over high heat. Add sesame oil.
- Shuck 2 ears of corn and rinse. With a knife, cut kernels off of the cob
- Heat kernels in the hot skillet until they begin to show color, for about 5 minutes.
- Once the corn reaches your desired brown color, take the corn off of the heat and let cool.
- Mix your cooked sushi rice with 2 tbsp sushi rice vinegar.
- Mix sweet corn, chopped ginger, sesame seeds, salt, and sliced scallions into your cooked sushi rice and mix.
- Wet your hands with cold water to prevent the rice from sticking to them. Scoop rice mixture into a piece of plastic wrap. Mold to form a triangle shape. Repeat until your rice is used up.
- Finish with a sprinkle of Maldon sea salt and your desired Furikake seasoning.
Nishiki Premium Rice: Medium Grain - 5lb
Marukan Sushi Rice Vinegar: Seasoned Gourmet
Furikake Rice Seasoning: Katsuo Fumi Bonito
Kadoya Pure Sesame Oil
Roasted White Sesame Seeds
Yamamotoyama Roasted Sushi Nori Seaweed: Original (10 sheets)