Onigiri With Pickled Ginger And Mushrooms

• 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

1. 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.
2. 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.
3. 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.

calrose rice, rice vinegar, sugar, vegetable oil, mushrooms, green onions, garlic, soy sauce, pickles ginger, sesame seeds

Taken from www.food.com/recipe/onigiri-with-pickled-ginger-and-mushrooms-371370 (may not work)