Vegetarian Onigiri Bento

Name: Vegetarian Onigiri Bento
Ingredients: 1 cup Japanese Rice; 1 cup Water; 2 tbsp Sesame Oil; 1 cup Shiitake Mushrooms; 1 cup Snow Peas; 1/4 cup Green Onions; 1 tsp Sesame Seeds; 1/4 cup Pickled Ginger

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesvegetarianglutenFreedairyFree

Nutrition (per serving)

880Calories

80 gProtein

65 gCarbs

30 gFat

10 gSugar

1100 mgSalt

Ingredients

1 cup Japanese Rice
1 cup Water
2 tbsp Sesame Oil
1 cup Shiitake Mushrooms
1 cup Snow Peas
1/4 cup Green Onions
1 tsp Sesame Seeds
1/4 cup Pickled Ginger

Method

Prepare Japanese rice according to package instructions, about 15–20 minutes, then stir in sesame seeds and chopped green onions, and let cool to room temperature, about 30 minutes.
Heat sesame oil in a heavy skillet over medium-high until shimmering, about 2 minutes, then add sliced shiitake mushrooms and cook stirring occasionally until golden-brown, 6–8 minutes.
Add snow peas to the skillet and cook stirring constantly until tender, 3–5 minutes, then season with salt to taste.
To shape the onigiri, wet your hands with water, then take a small handful of cooled Japanese rice, and shape it into a triangle, about 2 inches on each side, and repeat with the remaining rice, about 6–8 triangles.
Assemble the bento by placing the onigiri in the bottom of a bowl, then arranging the mushrooms, snow peas, and pickled ginger on top, and garnishing with additional sesame seeds and chopped green onions if desired, and serve immediately.
To cook Japanese rice, combine it with water in a medium saucepan and bring to a boil over high heat, about 5 minutes, before reducing heat to low, covering, and simmering, 15–20 minutes, then stir in sesame seeds and chopped green onions, and let cool to room temperature, about 30 minutes.
For a more triangular shape, use a small amount of water to help hold the onigiri together, about 1 tsp per triangle.