Spring Onigiri

Photo by Katherine J. Zhang | @theplexitarian

Out of appreciation for spring, @vegan.tanmen and I connected to write recipes that pay homage to the season. When I think of spring, what comes to mind is abundance. Abundance in the sense that this is a time where I am constantly connecting and exploring with others. Taking time to appreciate the wide range of fresh produce that is now available. Setting new plans and revisiting old ones. Nature is in full bloom, it’s vibrant, and it’s showing growth.

Through this collaboration, 5 colorful onigiri recipes were written. To be reminiscent of all the varieties of flowers seen during this time of year in California, each onigiri were paired with their own particular edible flowers grown locally here in the San Francisco Bay Area. To pay tribute to where this dish originates from, we incorporated ingredients that are commonly found and used in Japanese cuisine.

Around the time of writing these recipes, I was gearing up for a much anticipated trip to Japan that my community of friends and I had been planning for several years. I was eager to soak in the local landscapes and explore their local food scenes. With that soon to be adventure on my mind, and knowing that the vegan.tanmen and I are heavily influenced by Japanese cuisine, what we decided to create seemed absolutely fitting.

Devil’s Onigiri “Seaweed Onigiri” (yields 3)
By @vegan.tanmen

Ingredients

Vegan Tsuyu Sauce:

  • 1/2 cup Shoyu

  • 1/2 cup Mirin

  • 1 1/2 tsp White sugar

  • 2 Whole dried shiitake mushrooms

  • 4 inch piece Kombu

Onigiri:

  • 1 & 1/2 cups Cooked short grain rice

  • 1/4 cup Tenkasu tempura bits

  • 1 tbsp Aonori

  • 1 1/2 tbsp Vegan tsuyu sauce

  • 1/4 tsp Kosher salt

Directions

  1. For the vegan tsuyu sauce, place all of the ingredients into a small saucepan and let them sit for 30 minutes.

  2. Heat the sauce pan on medium heat until the mixture gently boils. Stir and boil the ingredients for 30 seconds, or until all of the sugar has melted. Once melted, strain the sauce into a jar and set aside.

  3. Mix the tenkasu, aonori, and vegan tsuyu sauce in a medium sized bowl. Allow the ingredients to sit for at least 5 minutes.

  4. Pour the cooked rice and kosher salt into the bowl with the ingredients and mix together gently.

  5. To make the onigiri, scoop 1/3 of this mixture into your hands or an onigiri mold and press into a firm triangle.

Yuzu Shishito Onigiri (yields 3)
By The Climate Foodie

Ingredients

Rice Mixture:

  • 1 & 1/2 cups Cooked short grain rice

  • 2 tsp Yuzu extract 

  • 1/2 tsp Grated lemon rind

  • 1 tsp Yukari

Shishito Pepper Filling:

  • 2 tsp Yuzu extract 

  • 1 tsp Soy sauce

  • 1/2 tsp White sugar

  • 1/4 tsp Rice vinegar

  • 12-15 Destemmed shishito peppers, roughly 1 cups worth 

  • Neutral cooking oil

Onigiri:

  • 1 Shiso leaf

  • 1/2 cup Rice mixture

  • 1/4 tsp Shishito pepper filling

Directions

  1. In a small bowl, combine the cooked rice, yuzu extract, and grated lemon rind. Mix gently. Add the yukari to the rice and mix gently. Set the rice mixture aside.

  2. Whisk the yuzu extract, soy sauce, white sugar, and rice vinegar together in a small bowl to create the wet mixture.

  3. Heat 1/2 tbsp of cooking oil in an iron skillet over medium heat. Add the shishito peppers and let them cook for 2-3 minutes. Use a cooking torch to lightly char the sides facing upward. Flip them over and cook for another 2-3 minutes. Lightly char the new upward facing sides.

  4. Remove the iron skillet from the heat and let the peppers cool for one minute. Incorporate the wet mixture and mix it evenly with the shishito peppers until most of the liquid is cooked off. If the iron skillet is no longer hot enough to cook the liquid, place over medium low heat during this process.

  5. Place the cooked peppers in a food processor until pureed. Scoop the shishito pepper mixture into a small bowl and add a pinch of salt. Mix thoroughly.

  6. To make the onigiri, place a shiso leaf in the onigiri mold. Add 1/4 cup of rice to the bottom of the mold. Form an indent in the center of the rice with your fingers for the shishito pepper filling. Add 1/4 tsp of the filling to the indent. Add another 1/4 cup of rice on top. 

  7. Press the rice in so that it is all firmly packed together, sandwiching the shishito pepper filling.

Maitake Yaki Onigiri (yields 3)
By @vegan.tanmen & The Climate Foodie

Ingredients

Maitake Filling:

  • 1 Tbsp Vegan butter

  • 1/4 tsp Shiitake powder

  • 1/8 tsp Garlic powder

  • 1/2 tsp Shoyu 

  • 1/2 tsp Mirin 

  • 3.5 oz package Maitake mushrooms

  • 1 tsp Sake

Onigiri:

  • 1/2 cup Cooked short grain rice

  • 1 tbsp Maitake filling

  • 1 tsp Furikake

  • 1/2 tsp Sesame oil

  • Shoyu (for brushing)

  • Vegan butter (for brushing)

Directions

  1. In a small bowl, add the vegan butter, shiitake powder, garlic powder, shoyu, and mirin. Whisk the ingredients together.

  2. Remove the maitake mushrooms from the package, and wipe gently with a wet paper towel if needed. Cut off about half an inch of the base and discard. Cut the maitake mushroom into quarters. 

  3. In an iron skillet over medium heat, add the ingredients from your small bowl. Once the butter has melted, add the sake and the quartered maitake mushrooms. Rotate the mushrooms so that all the sides are coated in the mixture. 

  4. Place a grill press over the mushrooms and cook for 2-3 minutes. Flip the mushrooms and repeat the cooking process for another 2-3 minutes, or until each side is golden brown.

  5. Remove the mushrooms from the skillet and place them in a food processor. Run the processor until finely chopped. Set the maitake filling aside.

  6. To make the onigiri, combine the rice, maitake filling, furikake, and sesame oil into a bowl. Press into a firm triangle using your hands or an onigiri mold.

  7. Heat an iron skillet on medium heat. Oil the pan with canola or avocado oil, and gently place the onigiri onto the pan.

  8. Add the onigiri to grill it and flip as needed until both sides are crisp and golden brown.

  9. Using a pastry brush, brush both of the grilled sides of the onigiri with shoyu. Allow the onigiri to grill for a few seconds, flipping as necessary, until both sides have developed a dark sear without being burned.

Walnut Apple Onigiri (yields 4)
By @vegan.tanmen

Ingredients

Seasoned Walnuts:

  • 1 tbsp Dark soy sauce

  • 1 tbsp Light soy sauce

  • 1 tbsp Vegan butter

  • 1 tbsp Sesame oil

  • 1 tbsp Vegan honey or maple syrup

  • 1 cup Walnuts

Onigiri:

  • 1& 1/2 cup Cooked short grain rice

  • 1 cup Seasoned walnuts

  • 1/3 cup Apple, finely diced

Directions

  1. For the seasoned walnuts, combine all of the ingredients EXCEPT the walnuts into a small bowl and set aside.

  2. Add the walnuts to a dry pan and toast on medium heat until they are fragrant (don’t let them burn!).

  3. Once the walnuts are toasted, pour the ingredients that are in the small bowl, into your pan. Mix the walnuts with the ingredients to prevent burning.

  4. Once all of the liquids have evaporated, scoop the seasoned walnuts into a bowl and set aside.

  5. To make the onigiri, combine a cup of seasoned walnuts, finely diced apples, and the 1/2 cup of cooked short grain rice into a bowl. Gently mix the ingredients together, and then scoop 1/4 of this mixture into your hands, or an onigiri mold, and press into a firm triangle.

Onion Onigiri (yields 3+)
By @vegan.tanmen

Ingredients

Fried Shallots and Fried Shallot Oil:

  • 3 medium-sized Shallots, peeled and thinly sliced

  • 1/4 cup Canola or vegetable oil

  • pinch of Salt

Onigiri:

  • 1/2 cup Cooked short grain rice

  • 1 tbsp Fried shallots

  • 1 tsp Shallot oil

  • 1 tbsp Sliced green onion

  • 1/8 tsp Kosher salt

Directions

  1. To make fried shallots and fried shallot oil, add the shallots, oil, and salt to a high-walled saucepan.

  2. Place the high-walled saucepan over medium heat until the oil bubbles and shimmers, and fry for 15-18 minutes. Stir the ingredients often.

  3. Watch the shallots carefully once they start to turn golden brown. When they are thoroughly golden brown and smell fragrant, turn off the heat.

  4. Strain the shallots from the oil using a mesh strainer. Once fully drained, pour the still-hot fried shallots onto a paper towel to drain excess oil and allow them to crisp up.

  5. Store the fried shallots and fried shallot oil in sealed containers. The fried shallots should be stored in a cool dry place, while the shallot oil should be stored in the fridge.

  6. To make the onigiri, combine the measured out ingredients in a bowl and stir gently. Press into a firm triangle using your hands or an onigiri mold.