Ingredients
– 2 cups cooked Japanese short-grain rice for the sticky base and shaping the onigiri
– 1/2 cup shelled edamame for protein and a fresh, slightly sweet flavor
– 2 tablespoons soy sauce for seasoning and umami
– 1 tablespoon Sriracha or spicy chili paste for a spicy kick
– 1 teaspoon sesame oil for aroma and flavor
– seaweed sheets (nori) for wrapping the onigiri for texture and flavor
Instructions
1- Begin with preparing all ingredients: Cook Japanese short-grain rice and edamame until tender, then drain and set aside.
2- Mix the cooked rice with soy sauce, sesame oil, and spicy chili paste until evenly combined for a flavorful base.
3- Gently fold in the shelled edamame to add protein and texture to the mixture.
4- With lightly wet hands, shape the rice mixture into triangular or round onigiri shapes.
5- Heat a non-stick grill pan over medium heat and lightly oil it before grilling.
6- Place the shaped onigiri on the pan and grill for 3-4 minutes on each side until crispy golden marks appear.
7- Wrap each grilled onigiri with a strip of seaweed for enhanced flavor and convenience, then serve warm or at room temperature.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
👋 Keep hands wet while forming onigiri to prevent rice from sticking and create smooth shapes
🔥 Use medium heat when grilling to achieve crispy exterior without burning the inside
🌡️ Make sure rice is warm but not hot when mixing – too hot will cook the edamame further and make it mushy
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Japanese
- Diet: Vegan
Nutrition
- Serving Size: 2 onigiri
- Calories: 120
- Sugar: 2g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg