Vegan Sesame MiSOgood Yaki Onigiri
1 Cup Sushi Rice
1 1/2 Cups Water
1 Tablespoon Rice Vinegar
1/4 Teaspoon Salt
1 Tablespoon Thinly Sliced Chives
1 Tablespoon Toasted White and/or Black Sesame Seeds
1 Tablespoon Finely Shredded Nori or Nori Flakes
3 Tablespoons MiSOgood Sesame Miso
1 Teaspoon Granulated Sugar
2 Teaspoons Olive Oil
To make the sushi rice, first rinse the dry grains until the water runs clear. Drain thoroughly and place in a medium saucepan. Add the 1 1/2 cups water, vinegar, and salt. Cover and place over medium heat. Once boiling, reduce to low and keep at a gentle simmer. Cook for 12 - 15 minutes, until the water has been absorbed and the grains are tender. Let sit, covered, for the grains to finish steaming; about 5 minutes. Let rest until cook enough to comfortably handle.
Transfer the cooked rice to a large bowl and add the chives, sesame seeds, and nori. Stir to incorporate.
In a separate, small bowl, combine the miso and sugar, mixing well.
Use a medium ice cream scoop or 1/4 cup measuring cup to portion out 6 equal balls of rice. If it gets to sticky to manage, dip the scoop in cold water between portions.
Gently form the rice into a ball shape by rolling them between lightly moistened palms, and then flatten them into disks about 1/2 inch thick.
Heat the oil in a medium skillet over medium heat. Add the rice balls in a single layer, working in batches if they don't all fit comfortably in the pan.
Cook for 2 - 3 minutes, until the bottoms are nicely browned. Flip and cook the opposite side for 2 - 3 minutes until equally browned. Reduce the heat to low and brush or spoon the miso mixture all over the rice balls. Flip to cook the miso side for just 10 - 15 seconds. Brush the opposite side with miso while it cooks, then flip and cook that side for a final 10 - 15 seconds.
Enjoy hot or at room temperature!
Makes 6 Servings
Notes: Miso burns very quickly over direct heat so keep a close eye on it and adjust your stove as needed. You want a nice dark char without having it taste burnt. Alternately, you can cook them in an air fryer at 280 degrees for just a 1 - 2 minutes, flipping frequently.
1 1/2 Cups Water
1 Tablespoon Rice Vinegar
1/4 Teaspoon Salt
1 Tablespoon Thinly Sliced Chives
1 Tablespoon Toasted White and/or Black Sesame Seeds
1 Tablespoon Finely Shredded Nori or Nori Flakes
3 Tablespoons MiSOgood Sesame Miso
1 Teaspoon Granulated Sugar
2 Teaspoons Olive Oil
To make the sushi rice, first rinse the dry grains until the water runs clear. Drain thoroughly and place in a medium saucepan. Add the 1 1/2 cups water, vinegar, and salt. Cover and place over medium heat. Once boiling, reduce to low and keep at a gentle simmer. Cook for 12 - 15 minutes, until the water has been absorbed and the grains are tender. Let sit, covered, for the grains to finish steaming; about 5 minutes. Let rest until cook enough to comfortably handle.
Transfer the cooked rice to a large bowl and add the chives, sesame seeds, and nori. Stir to incorporate.
In a separate, small bowl, combine the miso and sugar, mixing well.
Use a medium ice cream scoop or 1/4 cup measuring cup to portion out 6 equal balls of rice. If it gets to sticky to manage, dip the scoop in cold water between portions.
Gently form the rice into a ball shape by rolling them between lightly moistened palms, and then flatten them into disks about 1/2 inch thick.
Heat the oil in a medium skillet over medium heat. Add the rice balls in a single layer, working in batches if they don't all fit comfortably in the pan.
Cook for 2 - 3 minutes, until the bottoms are nicely browned. Flip and cook the opposite side for 2 - 3 minutes until equally browned. Reduce the heat to low and brush or spoon the miso mixture all over the rice balls. Flip to cook the miso side for just 10 - 15 seconds. Brush the opposite side with miso while it cooks, then flip and cook that side for a final 10 - 15 seconds.
Enjoy hot or at room temperature!
Makes 6 Servings
Notes: Miso burns very quickly over direct heat so keep a close eye on it and adjust your stove as needed. You want a nice dark char without having it taste burnt. Alternately, you can cook them in an air fryer at 280 degrees for just a 1 - 2 minutes, flipping frequently.