Yaki Onigiri

Yaki Onigiri

Total: 1 hr 30 min. | Active: 1 hr 30 min.
vegan, lactose-free
Nutritional value / piece: 270 kcal
, Fat: 10 g
, Carbohydrate: 35 g
, Protein: 8 g
Onigiri are a speciality of Japanese cuisine. These triangular rice balls can come with all kinds of fillings. For this vegetarian recipe, the filling comprises mushrooms and tofu. It requires a bit of dexterity to shape the onigiri, but it's totally worth the effort. "Yaki" means fried in Japanese. Frying the onigiri makes them wonderfully crispy.

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rice

300 g sushi rice
4 dl water
2 tbsp rice vinegar
1 tsp sugar
1 ½ tsp salt

Filling

1 tbsp sesame oil
150 g shiitake mushrooms, finely chopped
2 spring onions incl. green parts, finely chopped
150 g tofu, crumbled
1 garlic clove, squeezed
½ tsp ginger, finely grated
½ red chilli, finely chopped
1 tbsp cane sugar
2 tbsp soy sauce
1 tbsp tahini (sesame paste)

To fry

4 tbsp sunflower oil

To complete

2 nori sheets, cut into strips approx. 2 cm wide
2 tbsp black sesame seeds
4 tbsp soy sauce
1 tsp wasabi paste
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How it's done

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Rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Add the rice and water to a pan and bring to the boil. Reduce the heat, cover and simmer over a low heat for approx. 15 mins. Turn off the heat and leave the rice to fluff up in the covered pan for approx. 15 mins. (do not remove the lid). Combine the vinegar, sugar and salt, separate the rice with a fork, pour the vinegar over the top, carefully mix in, leave to cool.

Filling

Heat the oil in a non-stick frying pan. Add the mushrooms, spring onions, tofu, garlic, ginger and chilli, fry for approx. 10 mins., stirring occasionally. Add the sugar and soy sauce, mix in. Remove the pan from the heat, stir in the tahini.

To shape

Place a piece of cling film on the work surface. Place 2-3 tbsp of rice on top, spread approx. 5 mm thick. Place 1 tbsp of filling in the middle. With the help of the cling film, fold the rice over the filling, shape into a ball, press into a flat triangle or circle shape. Remove the onigiri from the cling film, place on a plate. Repeat with the remaining rice and filling.

To fry

Heat the oil in a non-stick frying pan. Fry the onigiri for approx. 3 mins. on each side until golden.

To complete

Wrap each of the onigiri in a strip of nori, sprinkle with sesame seeds. Serve with soy sauce and wasabi paste.

Good to know
Tip: If you make the onigiri with wet hands, you won't need the cling film and the rice will be less likely to stick to your hands.

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