Baked Mushroom-Sesame Rice Balls

Name: Baked Mushroom-Sesame Rice Balls
Yield: 4 to 8 servings
Ingredients: 1 1/2 cups short grain brown rice; Salt; Boiling water, as needed; 2 tablespoons vegetable oil, plus more for greasing the pans; 8 ounces fresh shiitake or button mushrooms, chopped; Black pepper; 1 cup sesame seeds or finely chopped nuts, plus more as needed; Soy sauce, for passing at the table

By Mark Bittman

November 17, 2010

This spin on onigiri, Japanese sticky white rice balls, combines the earthiness of brown rice and mushrooms with the crunch of a sesame seed crust. The key is cooking the rice until it releases all of its starch, then chilling it in the fridge so you can easily roll it into balls before baking.

If you have any sheets of nori (seaweed) lying around, you can cut them into strips and wrap them around the rice balls before or after baking.

Recipe notes

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Super Seedy Power Cookies

As energizing as an energy bar, with a much simpler ingredient list.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.