Jack O'Lantern Onigiri recipe
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Ingredients
- 3 cups Japanese short-grain white rice ½ large cucumber with peel, cut into 1/2-inch rounds 1 sheet nori (dried seaweed), cut into strips 3 ½ cups water 1 teaspoon salt 1 tablespoon gochujang (Korean hot pepper paste), or more to taste ½ teaspoon ground turmeric 1 cup warm water 2 teaspoons salt
Nutrition Info
- 73.6 caloriescarbohydrate: 16.3 gcholesterol: : -fat: 0.1 gfiber: 0.6 gprotein: 1.3 gsaturatedFat: : -servingSize: -sodium: 238.3 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Jack O'Lantern Onigiri
Directions
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Pour rice into a large colander. Rinse under cold running water, stirring with your fingers, until water runs clear, about 5 minutes.
Set colander over a large bowl. Leave rice to drain, about 20 minutes.
Cut sides away from each cucumber round, discard seeded center. Cut sides into thin strips for the pumpkin 'stems'. Place cucumber strips in a bowl.
Cut 1/2 the nori strips into triangles to make the 'eyes.' Cut remaining nori strips into jagged 'mouths.' Place eyes and mouths in separate bowls.
Combine rice, 3 1/2 cups water, and 1 teaspoon salt in a large pot over medium heat. Bring to a boil, stirring occasionally. Reduce heat to low and cover, cook until water is absorbed, about 10 minutes. Turn off heat but keep pot on the burner. Let rice stand, covered, until tender, about 10 minutes.
Remove rice from heat, stir in gochujang and turmeric until rice is uniformly orange. Cool rice until easily handled, about 10 minutes.
Stir 1 cup warm water and salt together in a shallow bowl. Line a platter with plastic wrap.
Scoop warm rice with a 1 1/2-tablespoon cookie scoop and drop onto the plastic wrap. Dip your hands in the warm salted water and roll rice into balls. Stick on 2 eyes and 1 mouth. Press 1 cucumber strip into the top. Transfer finished onigiri to another serving platter.