Mushroom Rice Balls
This is a Western-style rice ball using cheese and olive oil.
Photographed by Takeshi Noguchi
Rice & Noodles
Calorie count is per serving.
Requires 15 min of preparation time the day before.
Ingredients (Serves 2)
- 1/2 package shimeji mushrooms (80 g)
- 3 fresh shiitake mushrooms
- 2 tsp olive oil
- 80 ml milk
- 2 tbsp Parmesan cheese
- 300 g cooked rice (warm)
- Lettuce, as needed
- Cucumber pickles (store-bought), as needed
- A pinch of black pepper (coarsely ground)
Prepare the [rice seasonings]: Cut off the bases of the stems of the shimeji mushrooms, then break them apart by hand. Remove the shiitake mushrooms stems and thinly slice the caps. Oil a frying pan with the olive oil and preheat, then add the mushrooms and sauté over low heat until cooked. Add the milk and raise the heat to medium to cook down, then stir in the Parmesan cheese and a pinch of black pepper.
Slowly sauté the mushrooms over low heat until the moisture is cooked out and they are softened in order to bring out their flavor and aroma.
Place about 1/4 of the prepared rice seasonings in the microwave and briefly heat, then add warm rice and roughly mix together. Divide into quarters and wrap in plastic wrap and squeeze into balls. Serve on a plate lined with lettuce, garnished with cucumber pickles.
The prepared rice seasonings will keep for about 4 days refrigerated.