Yaki Onigiri - Asian Rice Cakes with Sweetpotatoe and Avocado

Method

Stuffed rice cakes are called Onigiri and are a popular snack in Japan.

Prepare the rice according to the packaging. While boiling, combine in a small saucepan all ingredients for the Teriyaki sauce and stir well until slightly thickened. Set aside. Drain the rice when done. In a small cup mix vinegar, sugar and salt and pour the mixture over the hot rice. Add sesame seeds and mix thoroughly. Let the rice cool down to room temperature. Peel the sweet potato and cut into thin slices. Steam the slices in a steamer until soft. Peel and cut the avocado into slices and set aside.

Add 1 generous tbs of rice to a small bowl lined with kitchen plastic wrap. Press the rice slightly down and take one slice of sweet potato and one slice of Avocado and place over rice. Add a 1/4 tbs of Teriyaki sauce. Now cover the filling with another generous tbs of rice and press it lightly into a uniform ball. Remove the rice ball from the cup with kitchen film and shape the ball with your hands to a slight triangle. Take the film off. Continue shaping Onigiri until all the Rice is used up.

Brush the balls with a bit of teriyaki sauce and fry it in a pan with a bit of coconut oil for about 3?4 min per side until crispy. Serve immediately with remaining Teriyaki sauce.

Ingredients

for 6 rice balls
for the rice balls:

• 300g Rapunzel natural round grain rice
• 2 tbs apple vinegar
• 1 tbs Rapunzel Cristallino cane sugar
• 1/2 tbs Rapunzel sea salt iodized
• 20 g Rapunzel sesame seeds natural
• 1 small sweet potato
• 1/2 avocado

for the Teriyaki sauce:

• 5 tbs soy sauce
• 5 tbs mirin (rice wine)
• 2 tbs Rapunzel Cristallino cane sugar
• 1 tbs apple vinegar
• 1 tbs Rapunzel locust bean gum
• for frying some Rapunzel coconut oil