Name: Onigiri
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes 3 rice balls (enough for 1 as a main or 3 as a side)
Cuisine: Japanese
Ingredients: 2 teaspoons black sesame seeds; 1 teaspoon agave syrup; pinch of salt; ½ cup (105 g) sushi rice; 1 cup (60 g) sliced fresh shiitake mushrooms; 1 teaspoon yuzu juice (or orange juice); 1 teaspoon vegetable oil; 2 teaspoons white sesame seeds; ¼ cup (40 g) frozen edamame; 1 teaspoon cornflour; 1 garlic clove, finely chopped; 1 tablespoon light soy sauce

Preparation info

Makes
3
rice balls )

Difficulty
Medium
Ready in
45 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

These stuffed rice pyramids are the perfect thing for a packed lunch, and my version has a zesty teriyaki-drenched filling. If you’re planning to eat these later, pack the nori separately and use it to wrap the onigiri just before you eat them. Otherwise, the nori will get soggy from being nestled up against the rice for too long.

Ingredients

½ cup (105 g) sushi rice
pinch of salt
2

Method

Rinse and drain the rice. Continue to do this until the water runs clear – this usually takes 5–7 thorough rinses. Tip the rice and 2/3 cup (170 ml) water into a saucepan that has a tight-fitting lid and add the salt. Bring to the boil over high heat, stirring constantly, then turn down the heat as

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Ingredients

Method

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