Chickpea and Parsley Maze-Gohan Onigiri (Rice Balls)_Washoku Lesson

Chickpea and Parsley Maze-Gohan Onigiri (Rice Balls)_Washoku Lesson

Lemon zest is the secret ingredient that gives this dish its zingy taste! Aromatic cumin and soy sauce further accentuate the flavor.

Cooking time
15min+
Calories
351kcal
Sodium
331mg
  • Nutrition facts are for one serving.
  • Time to cook rice is not included in the cooking time.
  • Image shows a single serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

warm rice

400g (14.1 oz.) 

(A)

chickpeas (boiled or dry-packed)

50g (1.76 oz.)

cumin seeds

1 tsp

(B)

Italian parsley (minced)

2g  (0.04 oz.)

lemon zest

1/2 lemon

salt

1/4 tsp

Directions

  1. 1
    Place half of the rice (200g/7.05 oz.) into a bowl, then add the ingredients of (A) and mix together. Split the mixed rice into two equal portions. Wet your hands with water, and use them to roll one half-portion of the mixed rice into a ball, gently pressing to form a flatter disc-like shape. Repeat this process with the remaining mixed rice to make a second rice ball.
    adding Kikkoman Soy Sauce
  2. 2

    With the remaining rice, add the ingredients of (B) and mix together. Split the mixed rice into two equal portions. Wet your hands with water, and use them to roll one half-portion of the mixed rice into a ball, gently pressing to form a flatter disc-like shape. Repeat this process with the remaining mixed rice to make a second rice ball.

Onigiri Rice Balls Recipe

Washoku Lesson

Onigiri Rice Balls Recipe (Bonito Soy Sauce & Tuna Mayonnaise)

This is a dish made by forming rice into triangles or ball shapes and then eaten by hand. It’s a dish with a certain texture and delicious flavor different from rice eaten from a bowl. Learn the technique for making rice balls.

Cooking Basics

White rice - how to cook

1.

Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.

2.

Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.

3.

Leave the rice in the colander for about 30 minutes to absorb water.

4.

Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.

Glossary

  • Recipe Yuko Ihara
  • Styling Akiko Yoshioka
  • Photo Taku Kimura
  • Production Rie Okamura
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