Onigiri


Japanese rice balls with radish and bonito flakes.
  2   15 mins

INGREDIENTS

30g white radish leaf (after preparation)
1g salt
3g S&B Wasabi Paste 43g
1tsp Japanese soy sauce
1 small handful bonito flake
½ tsp roasted white sesame
2 cups steamed rice
1 to 2 dried nori sheets for sushi (optional)

METHOD

  1. Blanch white radish leaves in boiling water seasoned with salt.

  2. Cool down the leaves in icy water then squeeze excess liquid out.

  3. Combine S&B Wasabi Paste with soy sauce and mix well, then add radish leaves, leave for 5 minutes to infuse, remove, set side.

  4. In a large bowl, combine well leaves, bonito flakes, white sesame and rice. Lightly press the rice mixture and use your hands to form it into triangle shape. Serve with nori sheets.