Mushroom Onigiri
Top Rated Recipe
Key Details:
.png)
prep time: 25 minutes
.png)
Cook time: 10 minutes
.png)
Difficulty Level: Moderate
.png)
Course: Starter
Cuisine: Fusion
Key Ingredients:
Mushrooms
Olive oil
Garlic
Onion
Leek
Jalapeno
Sushi rice
About Mushroom Onigiri
Table of Contents
Spicy mushroom
mixture mixed with sushi rice, shaped into balls and deep fried
- Mushrooms, minced 3 cups
- Olive oil 2 tsps + to deep-fry
- Onions, chopped 3 tbsps
- Leek, chopped 2 tbsps
Step 1.Heat olive in a non-stick pan, add onions, leek, garlic, mushrooms and jalapeno and saute till fragrant.
Step 2.Take shushi rice in a mixing bowl, add the mushroom mixture and mix well. And salt and crushed black peppercorns and mix well. Divide the mixture into equal portions and shape them into balls. These are mushroom onigiri.
Read MoreIngredients
- Mushrooms, minced 3 cups
- Olive oil 2 tsps + to deep-fry
- Onions, chopped 3 tbsps
- Leek, chopped 2 tbsps
- Garlic, chopped 3 tsps
- Jalapeno, chopped 2 tbsps
- Shushi rice, cooked 3 cups
- Salt to taste
- Black peppercorns, crushed to taste
- Breadcrumbs as required
- Pimento coulis to garnish
- Chives to garnish
How to Make Mushroom Onigiri (Stepwise Photos)
Method
- Heat olive in a non-stick pan, add onions, leek, garlic, mushrooms and jalapeno and saute till fragrant.
- Take shushi rice in a mixing bowl, add the mushroom mixture and mix well. And salt and crushed black peppercorns and mix well. Divide the mixture into equal portions and shape them into balls. These are mushroom onigiri.
- Spread breadcrumbs in a plate and roll the sushi balls in it.
- Heat sufficient olive oil in a deep pan and deep fry the mushroom onigiri till golden. Drain on absorbent paper.
- Drizzle pimento coulis on a serving plate decoratively, place the mushroom onigiri on it. Garnish with chives and serve.
Additional Tips and Tricks
Comments
No feedback Available
Leave a comment
Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
Comments
No feedback Available