Sticky Rice Balls (Onigiri)
Back-to-school quick and easy lunch idea, made without turning on the stove top! I used sticky glutinous rice for this onigiri recipe since I didn't have any seaweed around so wanted to make sure the rice and rest of ingredients actually stick together. It actually worked super well and was kid-approved!
Onigiri, or rice balls, originated from Japan, where they stuff white rice together with a variety of fillings. I grew up eating onigiri at 7-Eleven, where they were wrapped meticulously inside plastic wrappers that separated the seaweed and the rice so the seaweed stays dry and fresh until you’re ready to assemble and eat. Most of the time, you’ll find onigiri stuffed with seafood-related fillings, such as tuna, salmon, furikake, etc. You can absolutely be creative with your feelings though! I usually stuff my onigiri with whatever is in my fridge and I try to incorporate a veggie and a protein so to create a well-balanced meal with my kids.
Ingredients:
1 cup of glutinous sticky rice
2 sticks of Taiwanese sweet sausage
6 - 8 stalks of chives
4 tbsp of sesame oil
1 tbsp of garlic powder
1 tbsp of oyster sauce
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Instructions:
Cook glutinous sticky rice in rice cooker according to package instructions
Using the food processor, chop up both the chives and Taiwanese sweet sausages together
Add sesame oil, garlic powder, and oyster sauce to the chives and sausage mixture
Microwave the mixture for 1 minute and 30 seconds
Once the rice is finished cooking, mix the sausage mixture in with rice
Using the onigiri mold, fill the mold up 3/4 of the way and pack the rice in with the lid
Serve immediately warm or at room temperature. It’s yummy either way!
