Gluten Free Japanese Recipes: Avocado Onigiri Rice Ball Recipes

July 2nd, 2009 yum Posted in 4th of July, Dinner Party, Eggs, Japanese, Lunch, Party Food, Rice, Vegetarian 16 Comments »

onigiribox2
As you may know, the DH and I are expecting a “Baby Yum” in mid July and so have been doing all sorts of things to prepare for her, including attending childbirth classes. I had always imagined that these classes would be cuddly events involving yoga mats and back massages and spouses, so I was a little disappointed with the rather clinical, hospital-themed lectures we ended up attending. I also found myself more than a little hungry at the first one as it took place directly after the DH got home from work during our typical dinner hour. We sped over to a nearby PF Chang’s for a late dinner, but after that I wanted to bring our own dinner. (This was encouraged by the class leader/nurse.) The next class, I brought tasty spring rolls. The week after, though, I was inspired to make another international portable snack, Onigiri, or Japanese rice balls.
onigirifillings
First I prepped the ingredients and set them out on a plate, and then I made a bunch of different types in small triangular molds:
Vegetarian Sesame Spinach Onigiri (a Book of Yum favorite)
Vegetarian fresh basil and sweet egg onigiri (a Japanese omelette made with 1 small beaten egg, 2 tsp. sugar and salt fried and then minced) with both ingredients mixed into the rice.
Cream cheese, avocado, and cucumber onigiri
and
Peanut Sauce Onigiri (recipe below)

The latter recipe was inspired by an earlier recipe I’d never gotten around to blog, where I used very yummy gluten-free miso mayo with avocado and pine nuts for a fusion nigiri. This time I didn’t have any on hand but I did have some of the new gluten-free San-J peanut sauce in my pantry, so I used that. It was delicious and ended up being one of my favorite rolls, next to the sesame spinach onigiri. The rolls traveled beautifully and made a very tasty and hearty dinner during our class. They would be perfect for a picnic lunch or a Fourth of July celebration as well! If you haven’t tried making vegetarian onigiri, I highly recommend it as a portable and delicious, easily gluten-free meal.


This time I used onigiri rice triangle molds similar to these above. Besides Amazon, you can find onigiri molds at specialty online shops, Japanese markets, and Japanese dollar stores (hyaku en Shoppu) like Daiso.

Product Review of San-J Gluten-Free Peanut Sauce
Thin Japanese egg omelette recipe for an alternative to a nori wrap
Festive Coconut Sticky-Rice Onigiri Recipe

Fusion Avocado Basil Vegetarian Onigiri Recipe
Ingredients
2 rice cooker scoops of White Sushi Rice
Nori Seaweed sheets, either square cut in half or onigiri size
1/2 fresh avocado, chopped in large, thick chunks
Miso Mayo or your favorite GF mayonnaise with a touch of salt or GF soy sauce added (if soy is ok for you)
Handful of Pine Nuts, toasted or not to taste
Julienned fresh basil OR fresh shiso leaf (I prefer basil)
kosher salt flakes
black sesame seeds
Directions
Rinse your (uncooked) sushi rice until the water runs clean with no cloudiness. Drain and cook your sushi rice in your rice cooker according to machine’s directions OR, if you don’t have a rice cooker, prepare on the stove according to rice directions. When cooked, fluff rice and let cool slightly.

Prepare your ingredients and set up an onigiri station with a rice bowl, saran wrap and ingredients. Line rice bowl with saran wrap. Sprinkle saran wrap with kosher salt flakes. Place layer of sushi rice in the bowl on top of the saran wrap, press a few pine nuts into the center of the bowl and rice, top with a little fresh basil and then add your piece of avocado to the center on top of basil and pine nuts. top with a little miso mayo, a little more julienned fresh basil and then cover with a layer of rice. Sprinkle rice on top with kosher salt. Wrap saran around the whole rice ball and remove from bowl. Compress with hands until you have a nice, tight triangle. Gently remove from saran wrap and wrap in nori seaweed so nori is open towards the top of the triangle. Sprinkle with black sesame seeds if desired.

Make more until you run out of rice. Enjoy this easy lunchbox treat. :)

Notes
*Will need to be refrigerated, especially if you use an egg based mayonnaise.
Gluten Free Vegan Peanut Avocado Onigiri Recipe
Ingredients
San-J peanut sauce or homemade peanut sauce
1/2 cubed avocado
1/4 sliced, cubed peeled cucumber
pine nuts
Julienned fresh basil OR fresh shiso leaf (I prefer basil)

black sesame seeds

Directions
Rinse your (uncooked) sushi rice until the water runs clean with no cloudiness. Drain and cook your sushi rice in your rice cooker according to machine’s directions OR, if you don’t have a rice cooker, prepare on the stove according to rice directions. When cooked, fluff rice and let cool slightly.

Prepare your ingredients and set up an onigiri station with a small triangular onigiri mold, saran wrap and ingredients. Line onigiri mold with a small piece of saran wrap. Place layer of sushi rice in the mold on top of the saran wrap and drizzle a small amount of peanut sauce on the rice and add avocado, cucumber, and a few pine nuts in the center of the rice mold. Top with a little fresh basil or shiso. Then cover with a layer of rice and press into a nice triangular onigiri. Wrap saran around the whole rice ball and remove from mold. Compress with hands and gently remove from saran wrap and sprinkle with black sesame seeds.

Notes
San-J peanut sauce is very liquid, so it will seep into the top of the onigiri. Homemade peanut sauce can be thicker so will not necessarily leak.
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The Gluten-free Vegetarian Rice Cooker: Fresh Dill Jasmine Rice Recipe

April 9th, 2009 yum Posted in Dill, Rice, Rice Cooker Recipe, Vegetarian 1 Comment »

dillriceI fell in love with rice cookers while we lived in Japan, when I realized how easy they made it to make a flavorful one-dish meal with a rice base. The DH got quite addicted to making traditional Japanese rice cooker recipes with veggies and plenty of sesame oil and gluten-free soy sauce for flavoring. When we moved back to the states I knew I had to have a rice cooker. We found one for a great price at our local Chinese market. Not much later I was poking around on Amazon and found a great cookbook full of nothing but rice cooker recipes- I ordered it, and the rest was history. We frequently make this Special Indian Rice Recipe and this French Butter Rice Recipe from the cookbook, and I feel like we’ve barely tapped the surface of this book. Just so you know- it’s not a vegetarian cookbook, and neither is it a gluten-free cookbook, but there are so many recipes that are either adaptable or naturally gluten free and vegetarian that it has been a great asset to my cookbook collection. The DH and I gobbled up this fresh dill rice recipe and I wanted to share it with you. Make it with some pan fried tofu or a bean or lentil recipe and some fast veggie recipe in your pressure cooker and you’ll have a fast and delicious full meal with very little effort!

Have any favorite gluten-free, vegetarian rice cooker recipes? Share them (or their URL) in the comments!

Gluten Free Wheat Free Rice Cooker Dill Rice Recipe
Side Dish  Rice  French  
Ingredients
2 tbsp. butter
2 tbsp. olive oil
1/2 cup diced onions or shallots
2 cups jasmine rice
3 1/2 cup vegetable stock
1/2 tsp. salt
1/2 cup minced fresh dill
1 whole garlic clove
Directions
Heat your olive oil and butter in the rice cooker and add your onion, cooking until softened. Throw in your rice and stir, letting the rice getting translucent. Pour in your stock and seasonings, including the whole garlic clove, and start rice cooker cycle. When the rice is done remove the garlic clove but leave the rice in the cooker on warm to steam a little longer.
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