Teriyaki Beef and Scallion Onigiri
Teriyaki Beef and Scallion Onigiri
Ingredients
For the Teriyaki Beef Filling
- 4 ounces beef sirloin, thinly sliced against the grain
- 2 tablespoons teriyaki sauce
- 1/2 teaspoon sesame oil
- 1 garlic, clove, minced
- 1/2 teaspoon fresh ginger, grated
- 2 tablespoons scallions, thinly sliced, divided
- 1 teaspoon vegetable oil
For the Onigiri
- 1 1/2 cups cooked short-grain rice, warm
- 1/4 teaspoon salt
- 1 nori sheets, cut into 2-inch wide strips or triangles
- as needed water, for shaping
- 1/2 teaspoon toasted sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the thinly sliced beef with teriyaki sauce, sesame oil, minced garlic, and grated ginger. Toss to coat evenly. Let marinate for 5 minutes while you prepare other ingredients.
⏱️ 5 min
- 2
Heat vegetable oil in a small skillet or frying pan over medium-high heat. Add the marinated beef and cook, stirring frequently, until browned and cooked through, about 3 to 5 minutes. Stir in 1 tablespoon of the sliced scallions during the last minute of cooking. Remove from heat and set aside.
⏱️ 5 min
- 3
In a separate bowl, gently mix the warm cooked short-grain rice with salt. Ensure the salt is evenly distributed.
⏱️ 1 min
- 4
Lightly wet your hands with water to prevent sticking. Take about half of the seasoned rice (approximately 3/4 cup) and form it into a loose ball in the palm of your hand. Create a small indentation in the center of the rice ball.
⏱️ 2 min
- 5
Place half of the cooked teriyaki beef filling into the indentation. Cover the filling with another small amount of rice, then gently press and shape the rice into a firm triangle or ball. Repeat with the remaining rice and filling to make a second onigiri.
⏱️ 5 min
- 6
Wrap each onigiri with a strip of nori, pressing it gently to adhere. Garnish with the remaining 1 tablespoon of sliced scallions and toasted sesame seeds. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Beef and Scallion Onigiri
Ingredients
For the Teriyaki Beef Filling
- 4 ounces beef sirloin, thinly sliced against the grain
- 2 tablespoons teriyaki sauce
- 1/2 teaspoon sesame oil
- 1 garlic, clove, minced
- 1/2 teaspoon fresh ginger, grated
- 2 tablespoons scallions, thinly sliced, divided
- 1 teaspoon vegetable oil
For the Onigiri
- 1 1/2 cups cooked short-grain rice, warm
- 1/4 teaspoon salt
- 1 nori sheets, cut into 2-inch wide strips or triangles
- as needed water, for shaping
- 1/2 teaspoon toasted sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the thinly sliced beef with teriyaki sauce, sesame oil, minced garlic, and grated ginger. Toss to coat evenly. Let marinate for 5 minutes while you prepare other ingredients.
⏱️ 5 min - 2
Heat vegetable oil in a small skillet or frying pan over medium-high heat. Add the marinated beef and cook, stirring frequently, until browned and cooked through, about 3 to 5 minutes. Stir in 1 tablespoon of the sliced scallions during the last minute of cooking. Remove from heat and set aside.
⏱️ 5 min - 3
In a separate bowl, gently mix the warm cooked short-grain rice with salt. Ensure the salt is evenly distributed.
⏱️ 1 min - 4
Lightly wet your hands with water to prevent sticking. Take about half of the seasoned rice (approximately 3/4 cup) and form it into a loose ball in the palm of your hand. Create a small indentation in the center of the rice ball.
⏱️ 2 min - 5
Place half of the cooked teriyaki beef filling into the indentation. Cover the filling with another small amount of rice, then gently press and shape the rice into a firm triangle or ball. Repeat with the remaining rice and filling to make a second onigiri.
⏱️ 5 min - 6
Wrap each onigiri with a strip of nori, pressing it gently to adhere. Garnish with the remaining 1 tablespoon of sliced scallions and toasted sesame seeds. Serve immediately.
⏱️ 2 min