Time required: 20 min / Serves: 4-6pax
For days that my children need an on-the-go kind of snack, this is what I will do. Quick and easy yet it fills their tummies and the best thing about onigiri is that you could have any fillings you want, and for my case, the children get to choose what they want to have inside their onigiris.
INGREDIENTS
1 slice tempeh bak kwa, chopped
4 cups cooked short grain Japanese japonica rice
1 tbsp sesame oil
1 tsp toasted white sesame seeds
1 tsp toasted black sesame seeds
¼ tsp salt
1 sheet nori
HOW TO MAKE STUFFED ONIGIRI
1. Stir in 1 tbsp sesame oil, ¼ tsp salt and black and white sesame, while the rice is still warm. Set aside to let cool enough to be handled.
2. Shape the onigiri while the rice is still warm. Using a mould, wet the inside of the mould using a damp kitchen towel and, using a wet teaspoon, fill it about halfway with rice. Make an indentation in the middle of the rice with the tip of the teaspoon and add about a tablespoon of chopped bak kwa. Add more rice on top to fill the mould. Place the top half of the mould on top and press down gently. Invert the mould and remove the bottom half of the mould. Press down the middle of the mould if the onigiri does not slide down. Wet the inside of the mould again and repeat the process until you have used up all your rice and filling.
3. Wrap the onigiri in the nori and serve at room temperature.
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