Vegan Yaki Onigiri (Japanese Rice Balls)
Traditionally Japanese stuffed rice balls.
Ingredients
- 300 g White Sushi Rice
- 150 g Black Glutinous Rice
- 3 tbsp Apple cider vinegar
- Oil for frying
- 4 tbsp Sesame seeds
- 4 tbsp Tamari sauce
- 1 tbsp Miso paste
- 1-2 Garlic cloves
- min. 2 Green Asparagus
- min. 3 Firm tofu block
- 2-3 or Shiitake Mushrooms
- 1/2 Avocado
Instructions
Cook Black Glutinous Rice
- Rinse the rice under cold water.
- Add 150 g. rice to a pot or a rice cooker and add 275 g. of water and cook for 30-35 minutes or until all the water is absorbed and the rice is soft.
Cook Sushi Rice
- Rinse the rice under cold water well, until the water comes out transparent to remove the access starch and flour from the polishing process
- Add 300 g. of the well-rinsed rice to a pot or a rice cooker with 400 ml. of water or to make it easy - just see that the water level is 1 cm. above the rice level. Or follow the instructions on the sushi rice package.
- Cook the rice until all the water is absorbed and it is soft.
Prepare the Fillings
- Preheat the oven for 180 C(356F) with circulating air or 200C (292F) without
- In a small bowl mix pressed or minced garlic with tamari and miso paste; This is the marinade for vegetables and tofu
- Trim the asparagus ends about 2 cm., chop the mushrooms into quarters or small pieces, and cut tofu into small cubes
- Lay the parchment paper into the baking tray and brush the asparagus generously with the marinade
- Place mushrooms and tofu into the rest of the marinade and mix gently to coat well and let them absorb the marinade
- Roast the vegetables and tofu in the oven for 10-15 minutes.
Prepare the Rice for the Balls
- Once your rice is ready transfer it to the wooden or glass bowl to let it cool, add 1 tbsp. of apple cider or rice vinegar, 1 tbsp. of a sesame seed, 1/2 tsp. of salt to the black rice
- Do the same with the white rice, but add 2 tbsp. of apple cider vinegar, 2 tbsp. of sesame seeds, and 1 tsp. of salt to the white rice and mix well.
Make the Rice Balls
- Prepare a bowl with water to keep hands wet while dealing with rice
- Take around 2 tbsp. of rice into a palm of your hand and form a firm ball
- To stuff, the filling inside the ball, create a hole with your finger, stuff the small piece of mushroom, asparagus, avocado or tofu inside and close the ball firmly with a little more rice
- To create classic Japanese triangular shapes - place the rice onto one palm of your hand straightened up, while the second one is banned in an arch and form the balls in a triangular shape (see photos).
Toast The Rice Balls On a Pan
- Once all the rice balls are ready, preheat a pan on medium-high heat, brush a little bit of oil of choice on the pan
- Brush the sides of the rice balls with some tamari or soy sauce and toast them until the sides are crispy! (around 3 minutes on each side). It is not necessary to toast them on all the sides, 2-3 sides would be enough for optimal crispiness.
- Eat them hot and enjoy it!