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BROCK'S ONIGIRI INSPIRED BY POKÉMON

cook:

1 h 40 min

Picture for Brock's Onigiri inspired by Pokémon

6,701,938 views  Okay, it's April 2nd, fun's over. This week, for reals this time, we're making onigiri: the breakfasty-lunchy-snack, ubiquitous in Japan, and virtually unheard of here in the US. As such, some committee of suits saw fit to Americanize their portrayal on Pokémon, and a generation of these United States grew up thinking they were donuts...and the bastards made ten hundred billion dollars. Was it worth it, for Kids Entertainment? Oh, it was? No yeah you're right.

4 servings

US

original

metric

INGREDIENTS

Kelp

Kelp

Water, divided

2 cups Water, divided

Rice Wine Vinegar, separated

3 tbsp Rice Wine Vinegar, separated

Soy Sauce

3 tbsp Soy Sauce

Mirin

1 tbsp Mirin

Sake

1 tbsp Sake

Sesame Seeds

Sesame Seeds

Sour Pickled Japanese Plums, pitted (Umeboshi)

Sour Pickled Japanese Plums, pitted (Umeboshi)

Rice

1 cup Rice

Sugar, separated

2 tbsp Sugar, separated

Salt

1 tsp Salt

Seaweed

Seaweed

DIRECTIONS

1.

Start by adding the kelp to a bowl of water for 15 minutes. Remove and thinly slice into strips. Add to a saute pan along with water, rice wine vinegar, soy sauce, mirin, and sake. Cook over medium heat and bring to a simmer for about 10 minutes before adding sugar. Sprinkle with sesame seeds, and then add kelp to a bowl and set aside.

Kelp

Kelp

Water, divided

½ cup Water, divided

Rice Wine Vinegar, separated

1 tbsp Rice Wine Vinegar, separated

Soy Sauce

3 tbsp Soy Sauce

Mirin

1 tbsp Mirin

Sake

1 tbsp Sake

Sugar, separated

1 tbsp Sugar, separated

Sesame Seeds

Sesame Seeds

2.

Take your sour pickled Japanese plums (also known as umeboshi) and remove the pits. Give them a little chop or mash them with a fork and set aside.

Sour Pickled Japanese Plums, pitted (Umeboshi)

Sour Pickled Japanese Plums, pitted (Umeboshi)

3.

For your rice, start by rinsing the rice multiple times to remove the starch. The first couple times you wash it, it’ll be very cloudy. Continue to wash until it almost runs clear.

Rice

1 cup Rice

4.

Add rice to a rice cooker or pressure cooker along with 1½ cups of water. Cook for 7 minutes on high pressure and then release the pressure using the pressure valve.

Water, divided

1 ½ cups Water, divided

5.

Spread the rice onto a sheet pan and drizzle with a mixture of rice wine vinegar, sugar, and salt. Give it a little mix to combine.

Rice Wine Vinegar, separated

2 tbsp Rice Wine Vinegar, separated

Sugar, separated

1 tbsp Sugar, separated

Salt

1 tsp Salt

6.

To form the Onigiri, have a small bowl of water ready because you want your hands to be wet or the rice will stick to them.

7.

For your umeboshi nigiri, form the rice into a disc, add your umeboshi, and then cover the other side with another disc of rice. Form into a disc the size of a hockey puck.

8.

For your kelp, form the rice into a disc, add the kelp along with another disc of rice and then form that into a triangle.

9.

Add a strip of seaweed to each of your onigiri.

10.

Serve and enjoy!

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