Ingredients
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
Filling
To fry
To complete
How it's done
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.
| 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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