GRILLED ONIGIRI WITH JAPANESE-STYLE BBQ GLAZE
SERVES 4 ONIGRI
3/4 cup (150g / 5oz) sushi rice
1 tbsp. rice vinegar
1 tsp. agave nectar
3/4 tsp. salt
1 tbsp. black sesame seeds
1/4 sheet nori seaweed
1 tbsp. finely chopped fresh parsley
4 tbsp. Japanese-style barbecue sauce
NUTRITIONAL VALUES
Calories: 216kcal
Fat: 1.4g (0.2g S.Fat)
Carbs: 42.8g
Protein: 3.4g
Sugar: 10.8g
Sodium: 811mg
METHOD
Prepare the rice according to the package directions. Allow to cool before seasoning with the vinegar, agave nectar, and salt.
In a dry frying pan over medium-low heat, toast the sesame seeds until fragrant. Take care not to overheat them.
Chop the seaweed and parsley finely. Mix the seaweed, parsley, and sesame seeds into the rice with care.
Wet your hands and form four balls of seasoned rice. Form the rice into large triangles with your fingers at an angle and press well.
Brush 1 tablespoon Japanese-style barbecue sauce over each onigiri and grill for 3 to 4 minutes, or until crispy.
In a dry frying pan over medium-low heat, toast the sesame seeds until fragrant. Take care not to overheat them.
Chop the seaweed and parsley finely. Mix the seaweed, parsley, and sesame seeds into the rice with care.
Wet your hands and form four balls of seasoned rice. Form the rice into large triangles with your fingers at an angle and press well.
Brush 1 tablespoon Japanese-style barbecue sauce over each onigiri and grill for 3 to 4 minutes, or until crispy.
RECIPE NOTES
When filled, onigiri are fantastic. Fillings made from diced avocado and finely grated carrots are delicious.
