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Yaki Onigiri (Grilled Rice Balls) w/ Spicy Surimi

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • about 1½ cup of cooked sushi rice (cook according the package instructions) cook according the package instructions
  • 2 tbsp rice wine vinegar
  • salt to taste

For the filling

  • 6 surimi stickes (shred and finely chopped) or vegan meat
  • 2 tbsp mayonnaise
  • ¼ tsp sesame oil
  • ¼ tsp Wasabi paste optional
  • ¼ tsp Pimenton powder
  • ⅛ tsp garlic powder
  • ⅛ tsp chili powder optional
  • squeeze of lemon juice
  • salt & pepper to taste

For the glaze

  • 1 tbsp soy sauce mixed 1 tbsp sweetened soy sauce zoete ketjap
  • 2 tbsp of butter
  • a pan

For garnish

  • dried parsley
  • white and black sesame seeds
  • chili/Pimenton powder (optional) optional

Instructions

  • Cook the rice according the package instructions. Once cooked, season with rice wine vinegar and let it cool down completely.
  • Prep your surimi filling by shredding it first in a bowl. Then finely chop it and add the spices + mayo to it. Mix well and let it chill in the fridge.
  • When the rice is cooled down, rub your hands with oil and make two flat burger/rice patties. Fill one with 1 – 1 ½ tbsp of the surimi filling. Then place the other rice patty on top. Make sure your seal it well and form a nice round burger/ball shape.
  • Chill the rice balls for about 30 minutes in the fridge so they can firm up a bit.
  • After 30 minutes, glaze them with the (mixed) soy sauce. Then heat up some butter in a pan and cook them at a time. I’ve cooked each side for about 2-3 minutes until it was brown and slightly crispy. Garnish with parsley, sesame seeds and chili flakes (optional). Enjoy with soy sauce!TIP: - Use this Surimi filling in a sushi roll as well!If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made