Onigiri With Pickled Ginger And Mushrooms - cooking recipe

Ingredients

2 cups calrose rice
1 (900 ml) carton chicken broth, 30% less sodium
3 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon vegetable oil
1 1/2 cups sliced mushrooms
6 green onions, minced
4 garlic cloves, minced
2 tablespoons soy sauce, 30% less salt
1/4 cup pickles ginger, chopped
1/4 cup sesame seeds

Preparation

Rinse rice well under cold running water.; drain. Combine rice and broth in a saucepan. Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until rice is tender but still has a little bite, about 7 minutes. Meanwhile, in a small saucepan, combine rice vinegar and sugar; bring to a boil. Remove rice from heat; stir in vinegar mixture. Cover pan with a clean towel, replace lid and let sit for 5 minutes.
Heat oil in a skillet over medium-high heat. Add mushrooms and cook, stirring until tender, about 2 minutes. Add green onions, and garlic; cook 1 minute. Stir in soy sauce and transfer to a bowl. Stir in pickled ginger; cool.
In a small skillet over medium heat, toast sesame seeds until golden, about 2 minutes, stirring occasionally. Transfer to a plate. Divide warm rice into 8 portions. Using wet hands to prevent sticking, gently mould one portion into a ball. make a dent in center and place 1/8 of the filling mixture into the dent. Mould the rice around the filling . Roll in sesame seeds. Repeat to remaining balls. Cover until ready to serve.