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Onigiri – Japanese rice balls with peanuts

This recipe gives a delicious twist to traditional Japanese onigiri by incorporating a savory peanut filling. Made with seasoned sushi rice and filled with a flavorful mix of scallions, garlic, unsweetened peanut butter, soy sauce, and roasted peanuts, these rice balls are pan-fried for a crispy exterior. Served with a tangy soy dipping sauce, these onigiri offer a delightful combination of creamy, crunchy, and umami-rich flavors.

Featuring U.S. Rice

Ingredients

	For the sushi rice:
300 g	American sushi rice
400 ml	water
3 tbsp	light rice vinegar
2 tsp	salt
2 tsp	sugar
1	nori seaweed leaf
2 tbsp	sesame seeds
	For the filling:
3 tbsp	neutral oil
1 bunch	spring onions
2 cloves	of garlic
50 g	peanut butter (unsweetened)
4 tsp	soy sauce
50 g	peanuts (roasted, unsalted)
	For the dip:
3 tbsp	soy sauce
1 tbsp	brown rice vinegar
1 tsp	agave syrup
1 tsp	sesame oil
1 stalk	spring onion

Step 1
The quantity given makes 8 to 9 onigiri, enough for 3 to 4 portions.
Step 2
Wash the rice until the water runs clear and then place it in a pan with the specified amount of water. Simmer the rice for approx. 10 minutes with the lid on, then remove from the heat and leave to soak for a further 10 minutes with the lid on. Then transfer the rice to a large bowl (preferably wooden if you have one) and fluff it up briefly.
Step 3
Fold the nori leaf several times and then cut off small flakes with scissors. Mix into the finished rice together with the rice vinegar, sugar, salt and sesame seeds and leave to cool slightly.
Step 4
Slice the spring onions into rings and finely chop the garlic and fry in the oil in a pan. Roughly chop the peanuts and add together with the peanut butter and soy sauce. Mix well and then fill the onigiri with the mixture.
Step 5
To fill, place a tablespoon of rice on a piece of cling film and press flat. Place a heaped teaspoon of the filling in the center, place another tablespoon of rice on top, flatten slightly and form a circle. Press down well so that the onigiri hold. It is easier if you moisten your hands. Set aside and continue until everything is used up.
Step 6
Fry the onigiri on both sides in a pan.
Step 7
Mix the ingredients for the dip together in a bowl. Finely slice the spring onions and add to the dip. Serve the fried onigiri with the dip.
Step 8
Tip: The onigiri will keep for a good 5 days in the fridge. They are therefore ideal to prepare in advance. Other ideas for fillings: - Salmon (fresh or smoked), apple, coriander - tuna, tahini, chili sauce - Vegetable pickles, siracha, mayo

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Dinner, Main Courses, Meat

Onigiri – Japanese rice balls with peanuts

Ingredients

For the sushi rice:

For the filling:

For the dip:

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

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