Yaki onigiri is a Japanese dish that is made from fried sticky rice! This meal originated a long time ago. Over time it has been adapted and changed. These rice balls are extremely versatile! You can make them in a variety of ways. I have seen them stuffed with veggies, wrapped in seaweed and enjoyed plain without frying. We wanted to try a simple fried version to add some texture to the rice. Reyhan and I both find Japanese cooking to be one of the most colourful and delicious. To add some colour and freshness to our recipe, we made a quick and easy shredded cucumber, carrot and cabbage salad as the base. We tossed the salad in a homemade rice vinegar based dressing.
We absolutely love experimenting with the cuisine of different cultures and we believe that food helps bring people together. I had no idea how this recipe would turn out, but we both really enjoyed it! It’s super simple to make and has such bright and inviting colours and textures. We hope that you love this yaki onigiri recipe as much as we did and enjoy it with your family and or loved ones. Be sure to tag us on Instagram if you decide to recreate this! We appreciate all the love and support, it means the world. Enjoy!
In case you missed our last recipe, check out our curried cauliflower steaks here!
YAKI ONIGIRICourse: DinnerCuisine: Japanese, VeganDifficulty: Easy
1 ½ cup shredded red cabbage
1 mini cucumber
2 cups sushi rice
For shredded salad dressing
1 tsp rice vinegar
½ tsp chilli oil
½ tsp agave syrup
1 tsp sesame oil
1 tsp black and white sesame seeds
2 stalks green onions
1 tbsp nori flakes
2 tbsp sesame oil for frying
2 tbsp hoisin sauce
- Prep: Cut carrot and cucumber into matchstick shapes. Cut red cabbage into strips. Pour 2 cups of water into a small pot followed by the sushi rice.
- Cook rice for 12-15 minutes or until soft and sticky. Pour rice into a bowl and stir in the dried nori flakes. Preheat a large skillet over medium low heat and add 2 tbsp of sesame oil.
- Once rice has cooled enough to handle, use your hands to form the rice into small balls or patties. I found it helped to have damp hands as the rice is very sticky. Once balls are formed, carefully place them into the hot skillet. Fry for 5 minutes each side or until they are brown and crispy.
- Remove rice balls and let cool. To the salad bowl, add rice vinegar, agave syrup, sesame oil and chilli oil. Toss salad and plate an even amount in both bowls. Top with crispy rice balls, sesame seeds, green onions and drizzle with hoisin sauce. Enjoy.