Onigiri Zukuri

Onigiri Zukuri is a delightful Japanese rice ball dish that combines fluffy sushi rice with flavorful fillings, wrapped in a sheet of nori. This kosher version is both satisfying and versatile, perfect for a cozy dinner or a unique lunch option.

Ingredients

• Sushi rice - 1 cup (200g)
• Water - 1 1/4 cups (300ml)
• Rice vinegar - 2 tablespoons (30ml)
• Sugar - 1 tablespoon (12g)
• Salt - 1/2 teaspoon (3g)
• Nori sheets - 2 (cut in half)
• Cooked and seasoned chickpeas - 1/2 cup (80g)
• Shredded carrots - 1/4 cup (30g)
• Cucumber - 1/4 cup (30g), finely diced
• Sesame seeds - 1 tablespoon (9g)
• Soy sauce (kosher) - for dipping

Steps

1. Rinse the sushi rice under cold water until the water runs clear, then drain.
2. Combine the rinsed rice and water in a pot and let it soak for 30 minutes.
3. After soaking, bring the rice to a boil over medium heat, then reduce to low, cover, and simmer for 18 minutes until the water is absorbed.
4. Remove from heat and let it sit covered for 10 minutes.
5. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
6. Pour the vinegar mixture over the cooked rice and gently fold it in with a spatula, being careful not to mash the rice. Let the rice cool slightly.
7. Prepare your fillings by mixing the cooked chickpeas, shredded carrots, diced cucumber, and sesame seeds in a bowl.
8. Wet your hands to prevent sticking, then take a scoop (about 1/3 cup) of rice and shape it into a triangle or ball.
9. Make an indentation in the center of the rice and place a spoonful of the filling inside, then mold the rice around the filling to seal it.
10. Wrap the formed onigiri with a piece of nori and serve with soy sauce for dipping.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 55 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• High in fiber from chickpeas and vegetables, aiding digestion.
• Provides plant-based protein, supporting muscle health.

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