Pilaf onigiri with butter and soy sauce
Pilaf rice onigiri refined with butter and Kikkoman Soy Sauce, wrapped in egg and nori. This European-style version is perfect for hiking, school lunches or parties—and looks as good as it tastes.
Preparation
Step 1
60 g onion – 60 g carrot – 30 g green pepper – 40 g tinned sweetcorn
Cut the onion, carrot and green pepper into 5 mm cubes, and drain the sweetcorn in a sieve.
Step 2
300 g rice (uncooked) – 320 ml water – 10 g granulated vegetable stoc – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
With a rice cooker:
Wash the rice 4 to 5 times and drain in a colander. Put the rice and 320 ml water in the rice cooker. Add the vegetables from Step 1, the granulated vegetable stock and the Kikkoman Soy Sauce, then gently mix. Start the rice cooker.
With a pan:
Wash the rice thoroughly in cold water until clear. Drain and place in a pan with 320 ml water. Leave to soak for 20 minutes. Add the vegetables from step 1, the vegetable stock and the Kikkoman Soy Sauce, then stir gently. Cook over a low heat until steam appears on the lid. Reduce the heat and cook for another 20 minutes until the water is absorbed. Keep the lid closed. Remove from the heat and leave to rest for 10 minutes.
Step 3
2 eggs – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp sunflower oil
Whisk the eggs with the Kikkoman Soy Sauce. Heat the oil in a pan and fry two thin egg sheets.
Step 4
20 g unsalted butter
When the rice is cooked, stir in the unsalted butter and leave to cool.
Step 5
Shape the cooled rice into 8 balls.
Step 6
1 nori leaf
Cut the egg sheets and nori leaf into 3-4 cm wide strips. Wrap four rice balls with the egg sheets and four with the nori strips. Garnish with chopped parsley if desired and serve.
Tip:
You can also use leftover vegetables such as celery, courgette, spring onions etc.
Recipe-ID: 1489
Recipe as PDF
Download PDFThank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!
60 g onion – 60 g carrot – 30 g green pepper – 40 g tinned sweetcorn
Cut the onion, carrot and green pepper into 5 mm cubes, and drain the sweetcorn in a sieve.
300 g rice (uncooked) – 320 ml water – 10 g granulated vegetable stoc – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
With a rice cooker:
Wash the rice 4 to 5 times and drain in a colander. Put the rice and 320 ml water in the rice cooker. Add the vegetables from Step 1, the granulated vegetable stock and the Kikkoman Soy Sauce, then gently mix. Start the rice cooker.
With a pan:
Wash the rice thoroughly in cold water until clear. Drain and place in a pan with 320 ml water. Leave to soak for 20 minutes. Add the vegetables from step 1, the vegetable stock and the Kikkoman Soy Sauce, then stir gently. Cook over a low heat until steam appears on the lid. Reduce the heat and cook for another 20 minutes until the water is absorbed. Keep the lid closed. Remove from the heat and leave to rest for 10 minutes.
2 eggs – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp sunflower oil
Whisk the eggs with the Kikkoman Soy Sauce. Heat the oil in a pan and fry two thin egg sheets.
20 g unsalted butter
When the rice is cooked, stir in the unsalted butter and leave to cool.
Shape the cooled rice into 8 balls.
1 nori leaf
Cut the egg sheets and nori leaf into 3-4 cm wide strips. Wrap four rice balls with the egg sheets and four with the nori strips. Garnish with chopped parsley if desired and serve.
Discover more
