Hearty Rice Balls Trio
TOTAL TIME
30mins
-
COOK TIME
30mins
-
SERVES
2
Share
Ingredients
900g warm cooked rice
salt, as needed
3 roasted nori seaweed sheets (21cm×19cm)
【Salmon Flake Onigiri】
2 fresh salmon fillets (approx. 120g total)
2 tbsp soy sauce-marinated salmon roe
3 tbsp cooking sake
(A) 2 tsp mirin
1 tsp Kikkoman Gluten Free Soy Sauce
1/4 tsp salt
【Chicken Soboro and Soy Sauce Egg Onigiri】
100g ground chicken thigh
1 tsp vegetable oil
1/2 tbsp cooking sake
2 egg yolks
(B) 2 tsp Kikkoman Gluten Free Soy Sauce
1/2 tbsp mirin
1/2 tbsp sugar
1/2 tsp grated ginger
(C) 1 tbsp Kikkoman Gluten Free Soy Sauce
1 tsp mirin
【Tuna & Mayonnaise Onigiri】
2 cans of tuna in oil (140g total)
(D) 2 tbsp Japanese mayonnaise
2 tsp Kikkoman Gluten Free Soy Sauce
Method
- 【Salmon Flake Onigiri】
Place the salmon fillets and sake in a frying pan, cover, and steam over medium-low heat for 3-4 minutes. Let cool, then debone and flake into large pieces. Wipe excess oil from the frying pan, then add the salmon flakes and (A) ingredients (mirin, Kikkoman Gluten Free Soy Sauce, and salt). Cook for 1 minute, then remove from the heat and cool. - 【Chicken Soboro and Soy Sauce Egg Onigiri】
Heat vegetable oil in a frying pan over medium heat, then add the ground chicken and briefly stir to break the meat. Add the sake and pan-fry until the chicken is cooked through. Add (B) ingredients (Kikkoman Gluten Free Soy Sauce, mirin, sugar, and ginger) and cook until the liquid evaporates.
Place the egg yolks in a small bowl with (C) ingredients (Kikkoman Gluten Free Soy Sauce and mirin) and marinate overnight. - 【Tuna & Mayonnaise Onigiri】
Drain the canned tuna and combine the tuna and (D) ingredients (Kikkoman Gluten Free Soy Sauce and Japanese mayonnaise) in a bowl. Drain off any excess liquid right before making the rice balls. - Scoop the rice into a clean mixing bowl and lightly sprinkle with salt. Gently fold together, then divide into 12 portions.
- Spread a small piece of plastic wrap on a work surface and lightly sprinkle with salt. Place one of the portions of rice on the wrap. Spoon slightly less than half of one filling on the rice, then cover with another portion of rice. (Save a little bit of each filling to top the rice balls.) Gently shape the plastic-wrapped rice ball into a triangle. Repeat with the remaining 5 rice balls.
- Cut each piece of nori seaweed diagonally into 2 large triangles. Lay the nori on a work surface so that the long edge is away from you. Place the rice ball on the nori so that one corner of the triangle extends beyond the nori about 2cm. Fold both sides of the nori in over the rice ball toward the centre, then fold the front edge over to the back and shape the rice ball firmly. Gently make a small indentation on the top of the rice ball and top with a spoonful of the reserved topping.
Key tip
This recipe uses gluten free soy sauce, so the rice balls are 100% gluten free! In Japan, a standard rice ball uses 110-120g of rice, but this recipe uses 150g for extra hearty onigiri.
Products used
Find other recipes
