Rice bloghop: Umeboshi Shiitake Sesame Onigiri

by Chef Pandita on September 7, 2011

Post image for Rice bloghop: Umeboshi Shiitake Sesame Onigiri

Hello dear friends! I took a mini-vacation last weekend to go visit my bff Annush who celebrated her 26th birthday on Sunday [Happy Birthday, Princess!] and I thought I had my #ricelove post covered since I had saved and scheduled it to go live on Saturday at 12pm. Saturday afternoon I go check: it wasn’t published. Draft was gone. Poof. Disappeared…

I got back home last night with flu symptoms and lots of work to do. Sipping on tea now while I re-write this post, it will sure be shorter and I hope you all like it :)

I don’t know if you remember August’s Cake Bloghop or #cakelove which was born thanks to the initiative of my dear friend Junia. We had so much fun and got so many submissions that we decided to keep doing it with a monthly theme: September is all about #ricelove. Please link your rice recipes made and posted in September, and head over to Junia’s blog to check out the roundup!

So I had a thousand ideas for this month’s bloghop, it’s funny how my creativity leaned towards japanese dishes: ichigo daifuku, mochi, sekihan, sushi and onigiri [rice balls]. I chose the rice balls because they remind me of my childhood and I found an onigiri mold I hadn’t used in ages. Japanese rice is cooked in a rice cooker but it can easily be made on the stovetop. Just wash rice, drain, add same amount of water and cook covered at low heat for 35-45 min.

Shiitake mushrooms. Can’t live without them. I soaked [dried shiitake] for 15 min in 1/2 cup of water, then chopped them and cooked in their water with soy sauce and mirin.

Japanese rice seasoned with vinegar, salt, sugar and a generous amount of sesame seeds. Umeboshi, shiitake and onigiri mold soaked in water [this prevents rice from sticking to the mold].

Take the base mold…

Fill half with rice…

Add fillings [2-3 pieces of shiitake and an umeboshi]

Top with rice…

Press down with the other part of the mold…

Release and wrap in a piece of nori. You can eat them right away or wrap in plastic film and take them for lunch, picnics etc

Umeboshi Shiitake Sesame Onigiri

  • 1 cup japanese rice
  • 1 cup water
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 3 tablespoons toasted sesame seeds
  • 2 dried shiitake mushrooms soaked in 1/2 cup water
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • Umeboshi
  • Nori sheet cut in strips
  1. Rinse and drain rice, then put in rice cooker with the cup of water. Once its done, season with vinegar, sugar and sesame seeds.
  2. Once mushrooms are hydrated, cut them in pieces and cook in soaking water with soy sauce and mirin.
  3. Using rice mold, follow photo instructions to make your onigiri or rice balls. You can add any filling you like and these are wonderful for bento or picnics :)
September is #ricelove month!

Please join in on the #ricelove fun by linking up any rice recipe from the month of September. The twitter hashtag is #ricelove :)

Co-Hosted by:

Anurhada from Baker Street
Salome from Bloc de Recetas
Valerie from Bon a Croquer
Terra from Cafe Terra
Annapet from The Daily Palette
Amy from Elephant Eats
Shulie from Food Wanderings
Richa from Hobby and More
Deb from Knitstamatic
Mike from Mike’s Baking
Junia from Mis Pensamientos
Reem from Simply Reem
Regan from The Professional Palate
Elizabeth The Queen’s Notebook
EA from The Spicy Rd



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