for 8 pieces

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

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.

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