These Onigiri Rice Balls make MISO HAPPY!

By Yeung Man Cooking · 45 min

Ingredients

Instructions

1. Put the sushi rice in a small saucepan, rinse and drain it 2-3 times.
2. Add 1 cup of water and heat on medium-high. When it bubbles, stir the rice well, then turn the heat to medium-low, cover and cook for 15 minutes.
3. Rinse and drain the chickpeas with some water and put them in a bowl. Add a splash of toasted sesame oil, the salt and chilli flakes, and mash with a fork.
4. In a small bowl, stir together the miso paste, cane sugar, a splash of toasted sesame oil, rice vinegar and 2 tablespoons hot water until the miso dissolves.
5. After the 15 minutes, turn off the heat and let the rice steam for another 10 minutes.
6. Transfer the rice to a large bowl, add the white sesame seeds and mix gently. Divide into four equal portions and have parchment paper ready.
7. Dampen your hands with water. Flatten one portion of rice in your palm, put about 1 tablespoon of chickpea filling in the centre, fold the rice over and firmly shape it into a puck. Repeat with the rest.
8. Heat a non-stick pan over medium heat, add a drizzle of avocado oil, then the rice balls. Spoon some miso mixture over them.
9. Turn the rice balls and sear for about 1 minute. Spoon more miso mixture over them, flip again and sear for about 1 more minute, taking care not to over-sear.
10. Plate the rice balls and garnish with green onions and white sesame seeds.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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