TGIF! It’s been a long week in our neck of the woods and I am looking forward to a less-busy weekend. It has been awhile since I shared an onigiri recipe for you, so I’m rectifying that today! I love the flavor of charred corn, and after finding some beautiful corn at the store recently, I decided I would use it to make onigiri.
I kept things simple and made it all about the corn. I charred the kernels in a skillet, then mixed them with warm short-grain Japanese rice, thinly sliced scallions, and my favorite Redmonds Real Salt, then shaped them into onigiri.
You could add strips of nori if you like! These are perfect for a bento, an afternoon snack, or part of a larger meal. Let me know if you make them, I’d love to hear!
Charred Corn Onigiri
Japanese rice balls made from fresh charred corn and thinly sliced scallions.
Ingredients
- 1/3 cup fresh corn kernels
- 3 cups warm steamed Japanese short-grain rice
- 2 scallions, thinly sliced
- 1 teaspoon fine grain sea salt
- 1 sheet nori (seaweed), optional
Instructions
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Heat a medium skillet over medium-high heat. Add the corn kernels and cook, tossing occasionally, until lightly charred all over, 2–3 minutes longer, about 3 to 5 minutes.
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Mix the corn with the steamed rice, sliced scallions, and sea salt until everything is evenly distributed.
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Line a small bowl with plastic wrap. Divide the rice into 4 portions. Put 1 portion of the rice into the plastic wrap-lined bowl. Gather the ends of the plastic wrap around the rice and twist them tight.
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Shape the rice into a round shape, using gentle pressure to mold the rice, or shape them into triangles. Set the onigiri aside.
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Repeat with the remaining rice. Let the onigiri cool slightly.
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The onigiri can be unwrapped and served immediately. They can also be kept wrapped and packed in a bento box. The onigiri will keep fresh at room temperature for 6 hours.
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Optional: Cut the nori into 4 strips that are about 2-inches wide and 4-inches long. Unwrap the onigiri, one at a time, and wrap the nori around one of the edges, then rewrap in the plastic wrap and repeat with the remaining onigiri.
{ 2 comments… read them below or add one }
Yum!!! I can’t wait to try this!
I love corn so much