Ginger Beef Onigiri: Easy Recipe
A delightful Japanese rice ball filled with savory ground beef, infused with aromatic ginger and fresh spring onions, perfect for a quick snack or light meal.
Ingredients
- 2 cups Japanese short-grain rice cooked
- 1 tbsp sesame oil
- 0.5 kg ground beef
- 1 inch ginger grated
- 3 stalks spring onion finely chopped (white and green parts separated)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 0.5 tsp black pepper
- 2 sheets nori cut into strips for wrapping
Instructions
- Prepare the Rice: Cook Japanese short-grain rice according to package directions. Let it cool slightly until it's warm but manageable to handle.
- Cook the Beef Filling: Heat sesame oil in a skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned. Drain any excess fat.
- Flavor the Beef: Add grated ginger and the white parts of the chopped spring onion to the beef. Sauté for 1-2 minutes until fragrant.
- Season the Filling: Stir in soy sauce, mirin, sugar, and black pepper. Cook for another 2-3 minutes, allowing the sauce to reduce slightly and coat the beef. Remove from heat and stir in the green parts of the spring onion. Let the filling cool slightly.
- Shape the Onigiri: Lightly wet your hands with water (and a pinch of salt if desired). Take about 1/2 cup of cooked rice and form it into a flat disk in your palm.
- Add Filling: Place about 1-2 tablespoons of the beef filling in the center of the rice disk.
- Enclose and Shape: Carefully bring the edges of the rice up around the filling, enclosing it completely. Gently shape the rice into a triangle, cylinder, or ball using both hands, pressing lightly to ensure it holds together.
- Wrap with Nori: Wrap a strip of nori around the base or side of each onigiri.
- Serve: Serve immediately or pack for later.
Notes
For best results, use freshly cooked, slightly warm Japanese short-grain rice. Wet your hands with water (and a pinch of salt if desired) before shaping to prevent sticking. You can also use plastic wrap or an onigiri mold for easier shaping. Feel free to adjust the amount of ginger and spring onion to your preference. This filling also works great in lettuce wraps or as a topping for plain rice.