Miso-Masala Breakfast Rice Balls (Onigiri)
Master the art of japanese cooking with this flavorful breakfast featuring short-grain white rice, water, and white miso paste. Traditional japanese spices enhance the natural flavors beautifully. Sometimes the best recipes are the ones that deliver big flavor simply.
Time Breakdown
Ingredients (8 servings)
- 14.29 ozshort-grain white rice, rinsedsushi rice
- 1.01 pintswaterfor cooking rice
- 2 tbspwhite miso paste
- 1 1/2 tspgaram masala
- 1/2 tspturmeric powder
- 1 tbspsesame oil
- 3.57 ozfrozen peas and carrots, thawed
- 4 sheetsnori seaweed sheets, cut into strips
- 2 tbspblack sesame seeds, for sprinklingOptional
Instructions
- 1
Cook rice according to package directions using the water specified. While still hot, transfer to a large bowl.
20min - 2
Mix miso paste, garam masala, turmeric, and sesame oil together. Pour over hot rice and mix gently but thoroughly until rice is evenly colored golden yellow.
3min - 3
Fold in thawed peas and carrots. Let rice cool until warm enough to handle comfortably, about 5-10 minutes.
10min - 4
Wet your hands with water to prevent sticking. Take about 1/2 cup rice mixture and shape into a triangle, ball, or cylinder by pressing firmly.
15min - 5
Wrap each rice ball with a strip of nori on the bottom third (like a belt). Sprinkle tops with black sesame seeds if using.
5min
Frequently Asked Questions
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