Onigiri with umeboshi and tofu

Onigiri with umeboshi and tofu

From
Izakaya
Makes
6
Photographer
Chris Chen

Ingredients

Quantity Ingredient
440g japanese short-grain rice
3 teaspoons umeboshi paste
100g silken tofu, mashed
1 tablespoon finely chopped shiso leaves
1 teaspoon sesame oil
6 whole shiso leaves
2 tablespoons toasted sesame seeds

Method

  1. Wash the rice in a sieve under cold running water. Put the rice and 685 ml cold water in a small, heavy-based saucepan and bring to the boil over high heat. Cover with a tight fitting lid, reduce the heat to low and cook for 15 minutes. Remove from the heat, fluff the rice with a spatula or large spoon and cover with a clean tea towel. Set aside for 15 minutes.
  2. Combine the umeboshi paste, tofu and shiso in a bowl.
  3. Line a teacup with plastic wrap, making sure it hangs over the side. Brush the plastic wrap with water. Gently press 1 loosely packed cup of rice into the teacup. Use a finger to make an indentation in the centre of the rice and put 2 teaspoons of the tofu mixture into the indentation. Draw the sides of the plastic wrap over the rice, remove from the teacup and firmly twist to enclose the rice. Keep twisting until the rice forms a ball. Repeat this process to make another five rice balls (avoid using any hardened rice on the base of the saucepan). Leave the rice wrapped in the plastic and set aside for 30 minutes.
  4. Preheat the griller (broiler) to high and line a baking tray with baking paper.
  5. Unwrap the rice balls and lightly brush with the sesame oil. Place on the baking tray and grill, turning often, for about 2–3 minutes, or until the rice is just turning golden
  6. To serve, place each onigiri on a shiso leaf and sprinkle with the sesame seeds.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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