Yaki Onigiri - Asian Rice Cakes with Sweetpotatoe and Avocado
Info
- Perptime 20 Min.
Ingredients
Portions
for the rice balls:
- 300 g Short grain rice brown wholemeal
- 2 tbs apple vinegar
- 1 Cristallino cane sugar HIH
- 1 Sea salt with iodine
- 20 g Sesame not hulled HIH
- 1 small sweet potato
- 1 avocado
- 5 tbs soy sauce
- 5 tbs mirin (rice wine)
- 2 Cristallino cane sugar HIH
- 1 tbs apple vinegar
- 1 Locust bean gum
- Coconut oil virgin HIH
Preparation
Stuffed rice cakes are called Onigiri and are a popular snack in Japan.
Prepare the rice according to the packaging. While boiling, combine in a small saucepan all ingredients for the Teriyaki sauce and stir well until slightly thickened. Set aside. Drain the rice when done. In a small cup mix vinegar, sugar and salt and pour the mixture over the hot rice. Add sesame seeds and mix thoroughly. Let the rice cool down to room temperature. Peel the sweet potato and cut into thin slices. Steam the slices in a steamer until soft. Peel and cut the avocado into slices and set aside.
Add 1 generous tbs of rice to a small bowl lined with kitchen plastic wrap. Press the rice slightly down and take one slice of sweet potato and one slice of Avocado and place over rice. Add a 1/4 tbs of Teriyaki sauce. Now cover the filling with another generous tbs of rice and press it lightly into a uniform ball. Remove the rice ball from the cup with kitchen film and shape the ball with your hands to a slight triangle. Take the film off. Continue shaping Onigiri until all the Rice is used up.
Brush the balls with a bit of teriyaki sauce and fry it in a pan with a bit of coconut oil for about 3?4 min per side until crispy. Serve immediately with remaining Teriyaki sauce.
