Crispy on the outside, tender on the inside — these miso-infused onigiri rice balls are packed with double-fried cod roe, edamame, and spring onion. Finished with a punchy wasabi mayo, they deliver bold umami flavours in every bite. A modern Japanese-inspired snack with irresistible crunch.
Ingredients:
Sushi rice:
- 250 g sushi rice
- 750 g water
- 100 g mirin
- 80 g rice wine vinegar
Miso roe mix:
- 300 g roe diced 1 cm
- 60 g maple syrup
- 15 g soy sauce
- 60 g red miso paste
- 150 g plain flour or cornstarch
Miso onigiri rice balls:
- 500 g sushi rice
- 100 g edamame beans
- 20 g sliced spring onions
- 300 g miso cod roe mix
- 100 g flour
- 100 g water
- 100 g panko crumb
- 20 g miso paste
Wasabi mayo:
- 10 g wasabi paste.
- 200 g japanese mayo
- 10 g yuzu juice
How to prepare:
Preparation time: 40 minutes
Cook time: 5 minutes
Sushi rice:
Wash the rice under running cold water then place into a rice steamer with the water and cook until softened. Remove the rice and then fold through the mirin and rice wine vinegar and allow to cool.
Miso roe mix:
In a pan place the miso, syrup and the soy and whisk together to form a sauce. Now simmer and reduce till sticky. Meanwhile coat the roe in the four and then remove excess flour. Now deep fry the roe in a pan or fryer until coloured and crisp. Remove and drain and allow to cool slightly, then coat again in flour and fry again till crisp. Now bind in the sauce and allow to marinate for 20 mins.
Miso onigiri rice balls:
In a bowl mix the rice with the miso paste, spring onions and the edamame but gently to not break up the rice. Now mix the miso roe mix into the rice and form balls. Whisk the flour with the water and for a batter then dip the balls in the batter then the panko and leave to set slightly. Fry the balls at 160°C for 3-4 mins until golden and cooked.
Wasabi mayo:
Combine to form a sauce.
Serving:
Serve the onigiri balls with the wasabi mayo.
