Autumn Sardine Onigiri with Chestnuts & Mushrooms

Autumn Sardine Onigiri with Chestnuts & Mushrooms

Servings: 4 onigiri
Time: 25–30 minutes

Ingredients

• 1 cup Japanese short-grain rice, rinsed and cooked
• 1/2 cup Bar Harbor Foods® Boneless Skinless sardines, drained and flaked
• 4–5 cooked chestnuts, chopped
• 3 shiitake mushrooms, finely diced
• 1 tsp soy sauce
• 1 tsp mirin
• 1/2 tsp sesame oil (optional)
• Salt, to taste
• Nori sheets, cut into strips (optional)

Instructions

1. Cook Mushrooms: In a small pan, sauté diced shiitake mushrooms in sesame oil (if using) over medium heat until soft. Add soy sauce and mirin, cook 1–2 minutes more. Set aside.
2. Mix Filling: Combine flaked sardines, chestnuts, and sautéed mushrooms in a small bowl. Adjust salt if needed.
3. Form Onigiri: Wet hands with water and lightly salt them. Scoop a small portion of rice (~1/4 cup), flatten slightly, place 1–2 tbsp of filling in the center, then mold rice around filling into a triangle or oval shape.
4. Add Nori: Wrap each onigiri partially with a strip of nori if desired.
5. Serve: Best warm or at room temperature.

Tip: For extra fall flavor, sprinkle a few toasted sesame seeds on top.