July 07, 2021

Here's a deliciously easy lunch dish you can make with our Golden Era Rice Mix. This is a great snack for kids and picnics. It takes a bit of prep and we highly recommend cooking the rice the night before then you can shape batches of these babies really quickly before you head out. We're such fans of this recipe, it was one of the dishes we prepared live on stage at the Plant Powered 2020 Expo in London, so we thought we'd give you the chance to make it for yourself! 

Here’s everything you’ll need for our Golden Era Rice Mix Onigri with Minced Mushroom Filling:

Ingredients

  • Grain Guru Golden Era Rice Mix
  • ½ punnet white button mushrooms
  • ½ punnet chestnut mushrooms
  • ½ punnet shitake mushrooms
  • 1 clove of garlic, minced
  • Rapeseed oil
  • Soy sauce
  • Brown sugar
  • Spring onions

Cooking instructions


For filling:
  1. Chop the mushrooms up finely and mix them all together
  2. Heat a frying pan with some rapeseed oil. Once the pan is hot, throw in the garlic and mushrooms. Saute them until they shrink and release all their moisture. This usually takes about 10 minutes, be sure to keep mixing them so they don’t burn.
  3. Mix the sugar and soy sauce together in a small bowl.
  4. Add this mixture into the mushrooms and simmer for a further minute until they have reduced totally.
  5. Turn the heat off, allowing the mushrooms to cool all the way down.
  6. Finely chop the spring onions and add them to the cooling pan.

For the rice triangles:
  1. Cook the Grain Guru Golden Era Rice according to instructions and bring it down to room temperature. Alternatively you can cook the mix in the night and the rice will be ready for you come morning.
  2. Wet and wring out a muslin cloth. Scoop a tennis ball-size ball of rice onto the cloth with a rice paddle (we naturally recommend the Grain Guru Wooden Rice Paddle) and flatten it gently until you’ve got an even, 1cm layer of rice.
  3. Spoon about two tablespoons of the mushroom filling into the center of the rice patty - be sure not to use too much else the onigri will pop.
  4. Gather the corners of the muslin cloth together and fully encapsulate the mushroom with the rice, wrapping it together and packing it tightly to ensure the mushroom doesn’t escape.
  5. Cup the rice ball in your hands and form it into the shape of a triangle. Press then shape each dimension and rotate to repeat.
  6. Once you’re sure it’s tightly packed together, remove the rice triangle from the muslin cloth and garnish with sesame seeds or toasted seaweed.
If you are super confident with your rice-shaping skills (or have no muslin cloth) here's another way:
  1. Wet your hands with a bit of vegetable oil or water and take a pool ball-size portion of rice into your palms. This is easier if you use a rice paddle.
  2. Gently squeeze the rice into a ball with your hands. Then flatten the rice in your palms to form a 1cm thick patty. Make two of these per onigiri.
  3. Have one patty in your hand and put the mushroom in the centre then put the second patty on top.
  4. Close your hands around the whole sandwich and squeeze into a ball, focusing pressure on the edges more than the centre where the mushrooms are.
  5. Cup the rice ball in your hands and form it into the shape of a triangle. Press then shape each dimension and rotate to repeat. Re-oil your hands a little when you feel its too sticky.
  6. Garnish with sesame seeds or toasted seaweed.

This can be eaten cold, or you can heat it in the microwave - perfect for lunch for both kids and adults alike! If you use up all your Golden Era Mix and would like to buy some more, head on over to grainguru.co.uk where you’ll be able to pick up this and explore our full range of other rices and mixes.

Get the Grain!

 





Also in Recipe Repository

Caribbean coconut rice and fried plantains
Caribbean coconut rice and fried plantains

August 30, 2021

Continue Reading

Stir fry Chicken with Red and White rice
Stir fry Chicken with Red and White rice

August 24, 2021

Ever wondered how Chinese restaurants make chicken breasts taste so good? Glossy, slippery, saucy and soft. Here's a very basic way of doing it at home. Enjoy!

Continue Reading

Stir fried aubergine with White and Red rice
Stir fried aubergine with White and Red rice

August 03, 2021

This recipe is a quick and tasty, single serve, Taiwanese style stir fry aubergine aka brinjal aka eggplant. It is salty and fiery. Perfect match for rice. Here we pair it with Grain Guru's Red rice for that extra colour and texture.

Continue Reading