Onigiri with BUMI Asian Tempeh

Ingredients:

Rice:
250g sushi rice
350ml cold water
2 tsp rice vinegar
Pinch of salt
1 lime (juice & zest)

Filling:
100g green peas, fresh or frozen
3 tbsp spring onions, finely chopped
2 tsp black sesame seeds
2 tbsp coriander, finely chopped (optional)
1 pack (175g) Asian BUMI tempeh

Garnish:
Celery or spinach

Instructions: 

25-30 minutes / Servings: 2

1. In a medium pot, boil the green peas according to the packing instructions. Once cooked, drain and allow to cool.

2. Meanwhile, add the rice and cold water to a separate large pot and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes with the lid on.

3. Turn off the heat and leave to the side for another 15 minutes before gently incorporating the vinegar, salt, lime juice and zest as well as the filling ingredients.

4. To make Onigiri: begin by dipping your hands in water so they are damp but not dripping wet, this will prevent the rice from sticking. Next, rub some salt into your palms - this will add additional flavour to the onigiri and help them to stay fresh for longer. Finally, scoop out large handfuls of warm rice, then gently form into balls.

5. Place 3 to 4 balls per person onto serving plates and garnish with celery or spinach.

 

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