Yaki onigiri with royal kombu
Yaki onigiri with royal kombu
Yaki onigiri means "grilled rice ball" in Japanese. Just like classic onigiri, they can be stuffed with any filling you like. We're suggesting a seaweed filling here, but you can also use pork, fish, or any protein of your choice. Let your creativity run wild!
- 15 g of whole Komburoyale An Ocean of Flavors
- 1 tbsp rice vinegar
- 3 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame seeds
- 2 cups of Japanese rice
- 2 cups of water
- 1/2 cup rice vinegar
- 3 tbsp salt
- 1 tbsp peanut butter
- 1 tbsp sesame oil
- 1/2 tsp chopped ginger
- 1/2 tsp minced garlic
- 1 cup of water
- 3 chopped green onions
Rehydrate the whole seaweed for one hour.
Rinse the rice well until the water runs clear.
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Add rice and 2 cups of water to a saucepan and bring to a boil.
Reduce heat to low and cook for 10 minutes.
Remove the pan from the heat and let stand for another 10 minutes with the lid on.
Add 1/2 cup rice vinegar and salt. Let cool to room temperature.
Chop the royal kombu into thin slices. In a skillet, add the chopped seaweed, 1/2 cup water, 1 tablespoon rice vinegar, and soy sauce. Bring to a boil and add the sugar. Cook for 7 to 10 minutes, until most of the liquid has evaporated. Add the sesame seeds and set aside.
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It's time to shape the rice balls. We recommend having a small bowl of water nearby so you can moisten your hands so the rice doesn't stick. Make a small rice cake and place a little seaweed mixture in the middle. Fold the cake over itself and form a ball, pressing lightly to hold it together. Repeat until there is no more rice left. Set aside.
In a saucepan over low heat, add the peanut butter, sesame oil, ginger, garlic, and 1/2 cup of water. Stir until smooth and creamy. Add more water if needed.
In a skillet over medium-high heat, add vegetable oil. When hot enough, add the rice balls and brown them.
On a plate, place the yaki onigiri and garnish with peanut sauce, sesame seeds and chopped green onions.
