ONIGIRI RICE BALLS

ONIGIRI RICE BALLS

ONIGIRI RICE BALLS

Rice balls are popularly called onigiri in Japan and they are so popular. You can make them in any shape you like and use anything as a filling. They can be wrapped in nori seaweed to give them extra flavour and to keep your fingers from becoming too sticky. These onigiri rice balls can be used for parties, or as snack whenever you feel peckish. 

 

Ingredients | Serves 4

  • 320g uncooked Japanese rice

    For the filling: 

  • 200g minced lamb or minced chicken

  • 45ml soy sauce 

  • 1 tablespoon sake

  • 30ml mirin 

  • 1 teaspoon caster sugar

SHOP THE LOOK

Method

  1. Wash the rice in cold water and leave in a strainer for 10-15 minutes before cooking.

  2. Put the rice in a saucepan with 400ml water, cover and bring to the boil before reducing the heat to low and cooking for 10-12 minutes.


  3. Turn of the heat and leave without taking off the lid for a further 10 minutes  


  4. To cook the minced lamb, put the mince meat into a saucepan, add the soy sauce, sake, mirin and sugar and mix together. Over a medium heat, bring to the boil and cook, stirring constantly, and cook for 10 minutes until almost all the liquid has been absorbed. Allow to cool. 


  5. Mix the rice and the minced meat together and shape into small onigiri balls by hand.    

 
 
Recipe from p92 from Everyday Harumi

Recipe from p92 from Everyday Harumi

 
Nihal Shah