Pickled Radish Onigiri

Pickled Radish Onigiri might be a good recipe to expand your side dish collection. This recipe serves 12 and costs 60 cents per serving. One serving contains 113 calories, 3g of protein, and 1g of fat. 9 people found this recipe to be flavorful and satisfying. If you have beet, lemon zest, sea salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Eat Drink Better. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is pretty good. Similar recipes are Pickled Radish Avocado Toast, Vietnamese Pickled Carrots and Daikon Radish, and Vietnamese Pickled Carrots and Daikon Radish.

Servings: 12

 

Ingredients:

1 beet, cut crosswise into 1/16-in [2-mm] slices (optional)

1 tsp lemon zest

3 Tbsp chopped parsley

8 red or white radishes, cut crosswise into 1/16-in [2-mm] slices

1 recipe White Rice or Haiga Rice, Brown Rice, or Multigrain Rice (recipe below)

1 1/2 cups [300 g] medium- or short-grain white rice or haiga rice

2 tsp sea salt

3 Tbsp Sesame Furikake

1/2 cup [120 ml] sushi vinegar

1 3/4 cups [420 ml] filtered water

Equipment:

bowl

pot

wooden spoon

Cooking instruction summary:

Place the rice in a medium bowl and rinse under cool running water, using your hands to gently swish the grains for about 10 seconds. Drain completely.Pour the filtered water into a heavy-bottomed pot with a tight-fitting lid. Add the rice and salt (if using) and let soak for 30 minutes, or overnight.Place the pot, uncovered, over medium heat and bring to a boil. The water should bubble around the rim evenly and strongly. Cover the pot, turn the heat to very low, and cook, without peeking, for 20 minutes. Remove from the heat and, without opening the lid, let stand for 15 minutes.Uncover the pot and gently fluff the rice with a rice paddle or wooden spoon. Re-cover and let stand for 5 minutes more. When cool enough to handle, the rice is ready to make onigiri; use immediately.

 

Step by step:


1. Place the rice in a medium bowl and rinse under cool running water, using your hands to gently swish the grains for about 10 seconds.

2. Drain completely.

3. Pour the filtered water into a heavy-bottomed pot with a tight-fitting lid.

4. Add the rice and salt (if using) and let soak for 30 minutes, or overnight.

5. Place the pot, uncovered, over medium heat and bring to a boil. The water should bubble around the rim evenly and strongly. Cover the pot, turn the heat to very low, and cook, without peeking, for 20 minutes.

6. Remove from the heat and, without opening the lid, let stand for 15 minutes.Uncover the pot and gently fluff the rice with a rice paddle or wooden spoon. Re-cover and let stand for 5 minutes more. When cool enough to handle, the rice is ready to make onigiri; use immediately.


Nutrition Information:

Quickview
112k Calories
2g Protein
1g Total Fat
21g Carbs
9% Health Score
Limit These
Calories
112k
6%

Fat
1g
2%

  Saturated Fat
0.22g
1%

Carbohydrates
21g
7%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
422mg
18%

Get Enough Of These
Protein
2g
5%

Manganese
0.37mg
19%

Vitamin K
16µg
16%

Vitamin C
12mg
16%

Copper
0.19mg
10%

Fiber
1g
7%

Selenium
4µg
7%

Potassium
225mg
6%

Folate
25µg
6%

Phosphorus
57mg
6%

Magnesium
22mg
6%

Vitamin B6
0.11mg
6%

Calcium
51mg
5%

Iron
0.85mg
5%

Zinc
0.66mg
4%

Vitamin B5
0.37mg
4%

Vitamin B3
0.68mg
3%

Vitamin B1
0.04mg
3%

Vitamin B2
0.05mg
3%

Vitamin A
85IU
2%

covered percent of daily need
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