Crispy Yaki Onigiri Recipe (Grilled Rice Balls)

• porties: 6 servings
• actieve tijd: 10 minutes
• totale tijd: 50 minutes

Ingrediënten

1 cup sushi rice (Japanese short grain rice)

1¼ cup water

2½ tbsp soy sauce (or tamari sauce, for gluten free)

1 tsp potato starch

1 tbsp avocado oil (plus more, if needed)

1 tbsp soy sauce (or tamari sauce, for gluten free)

1/2 tbsp honey

1 tsp rice vinegar

1/2 tsp sesame oil

1 tsp garlic powder

1/8 tsp ground ginger

1 tbsp avocado oil

4 oz salmon filet

Pinch of salt

Instructies

Rinse rice under cold running water until the water runs clear.

Add rice and water in a rice cooker and cook according to manufacturer's instructions. You can also cook in the Instant Pot: Add water and rice to the Instant Pot liner and close the lid, making sure the release valve is in the sealing position. Cook on high pressure for 6 minutes. Once it beeps to a finish, naturally release pressure for 10 minutes. While the rice is cooking, cook the salmon.

Combine salmon filling sauce ingredients (soy sauce, honey, rice vinegar, sesame oil, garlic powder, and ground ginger) in a small bowl and stir together.

Heat avocado oil on a skillet over medium high heat until shimmering. Add salmon skin side down and sprinkle the top with salt. Cook for 4 minutes without moving, then flip. Reduce the heat to medium and pan fry until cooked through, about 3-5 minutes.

Transfer the salmon to a bowl, then discard the skin. Add the sauce, and use a fork to flake and stir to combine with the sauce.

When the rice is done, add 2½ tbsp of soy sauce and mix well until uniform in color.

Once the rice is cool enough to handle but still warm, assemble the onigiri - keep in mind that you'll pack the rice more compactly than a regular onigiri for yaki onigiri:If shaping by hand: Wet your hands with water to keep the rice from sticking. Grab about 1/2 cup of rice with your hands, then flatten it out into circle. Add 1 tbsp of the salmon filling to the center, then cover with the surrounding rice to make a flattened ball – you can add a bit more rice to cover the salmon, if needed. Use your fingers to shape the ball into a tight flattened triangle.If using a mold: Wet the inside of the mold with water and fill with 1/4 cup of rice evenly. Add 1 tbsp of salmon filling to the center, then cover the top with another 1/4 cup of rice. Close the mold and flatten tightly, and remove.

Place the shaped onigiri on a parchment paper lined plate or a wooden cutting board. Sprinkle the front and back with potato starch in an even layer. I like to use a small mesh strainer.

Heat avocado oil in a skillet over medium low heat. Add the onigiri in a single layer without touching each other. Pan fry undisturbed for 6-8 minutes until a crispy golden crust forms on the bottom.

Flip and repeat, adding more oil if needed. I also like to cook the 3 sides for about 1 minute each to get them golden brown, but this is optional.

Serve on their own, or wrapped in nori sheets or sprinkled with furikake.

Voedingswaarde

• Portiegrootte: 1 yaki onigiri - makes 6
• Calorieën: 199 kcal
• Totale vet: 6 g
• Verzadigd vet: 1 g
• Onverzadigd vet: 5 g
• Cholesterol: 10 mg
• Natrium: 600 mg
• Totale koolhydraten: 28 g
• Voedingsvezels: 1 g
• Totale suikers: 2 g
• Eiwit: 7 g