Miso Onigiri
Yash dani
4-6
20 minutes
25 minutes
Japanese
Snack
Miso Onigiri is a savoury Japanese-inspired rice snack featuring crispy pan-fried rice triangles packed with rich umami flavour. Sushi rice is seasoned with aka miso, garlic, ginger, rice vinegar, nori, cilantro, and sesame seeds before being shaped into compact triangles. The onigiri are then lightly pan-fried until golden and crisp on the outside while remaining soft and flavourful inside. Served with pickled ginger, these rice triangles offer a delicious balance of savoury, tangy, aromatic, and nutty flavours. Easy to prepare and satisfying to eat, Miso Onigiri makes a great snack, light meal, or creative addition to a Japanese-inspired spread.
Ingredients
For the Miso Sauce:
- 1.5 tbsp Aka Miso (Red Miso)
- 2 cloves garlic, finely chopped
- 21 tsp ginger, grated
- 2 tbsp Rice Vinegar
For the Onigiri:
- 2 cups sushi rice
- 3.5 cups water
- 1 tbsp dried Nori Sheets, cut into small pieces
- 1 tbsp cilantro, chopped
- 1 tsp Sesame Seeds
- Oil, for frying
- Pickled ginger, for serving
Directions
Make the Miso Sauce: In a small mixing bowl, whisk together the aka miso, chopped garlic, grated ginger, and rice vinegar until the mixture is smooth and well combined. Set this sauce aside for later.
Cook the Rice: Rinse the sushi rice with tap water about two times, or until the water runs clearer. Drain it well and transfer it to a cooking pot. Add the 3.5 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the rice is fully cooked and has absorbed all the water.
Season the Rice: Allow the cooked rice to cool for about 20 minutes, until it's warm but not hot. Transfer the rice to a large mixing bowl. Add the dried nori pieces, chopped cilantro, sesame seeds, and the miso sauce you prepared earlier. Mix everything thoroughly, ensuring the rice is evenly coated with all the ingredients and sauce.
Shape the Onigiri: To prevent sticking, wet your hands with a little water. Scoop a handful (about a half-cup) of the seasoned rice mixture. Firmly press and mold the rice into the shape of a thick triangle. Repeat this step until you have used all of the rice mixture.
Fry until Crispy: Heat a thin layer of oil in a non-stick frying pan over medium heat. Carefully place the onigiri in the pan and fry on both sides until they are golden brown and crispy.