Omusubi With Soy-Butter Mushrooms

Name: Omusubi
Yield: Makes 9
Ingredients: 2 cups short-grain sushi rice, rinsed until water is almost clear; 2 Tbsp. unsalted butter; 5 oz. shimeji mushrooms, finely chopped; 3½ oz. shiitake mushrooms, stems removed, caps very thinly sliced; 2 oz. enoki mushrooms, trimmed, halved crosswise; Kosher salt; 1 Tbsp. plus 1½ tsp. soy sauce; 1 Tbsp. sake or mirin; 1 tsp. toasted sesame oil; Pinch of shichimi togarashi or crushed red pepper flakes; 5 toasted nori sheets, cut in half; Furikake (for serving)

By Keiko Nakashima

September 14, 2021

Photo by Emma Fishman, Food Styling by Pearl Jones, Prop Styling by Sophie Strangio

You can find a version of the adorable Japanese stuffed rice balls known as omusubi (or onigiri) at the California chain Sunny Blue. These are filled with a salty-buttery mix of chopped mushrooms, such as earthy shiitake, shimeji, and enoki. All are easy to find in Asian supermarkets, but you can also use crimini or button mushrooms with great results. Just make sure to cut the mushrooms into fairly small pieces so they can eventually fit inside the rice balls.

What you’ll need

Medium Pot with Lid
$160 At Amazon
Large Nonstick Skillet
$50 At Amazon
Chef's Knife
$61 $58 At Amazon
Measuring Cups
$18 At Bon Appétit Market

Recipe notes

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