Watch how to make it here
Shiitake onigiri is the perfect snack because it’s customizable and portable. There are so many ways to fill up these rice balls but in this recipe, we will be stuffing them with salty and sweet soy shiitake mushrooms.
A few notes:
- I learned how to mold the onigiri from Just One Cookbook.
- The recipe below lists 1.5 oz dried shiitake mushrooms which should be equal to about 2 cups. Once the mushrooms are rehydrated, they will double in size and weight. There will be a higher mushroom-to-rice ratio but any leftover mushroom can be saved to make more onigiri in the next few days.
- I recommend chopping the shiitake mushrooms into small pieces enough to fit inside the onigiri but large enough to be able to taste each piece. The sauce will be on the saltier side but that is ok because it will balance out with the plain rice.
- Onigiri is best consumed fresh or within a few hours.