Onigiri Rice Balls with Mackerel Tempura

Another name for onigiri is omusubi. If it has a tempura filling, it's called tenmusu. Add some benishoga in the rice for a colorful accent and you'll have a dish that'll wow your guests.

Onigiri Rice Balls with Mackerel Tempura
Photographed by Shin Ebisu


Recipe by
Setsuko Sugimoto

Difficult

Seafood

Rice & Noodles

Party

110kcal

40minutes

Calorie count is per piece

Ingredients (Pieces 8-10)

  • 1/2 fillet salted mackerel (half filleted) (80 g)
  • Tempura flour mix (store-bought), as needed
  • 400 g cooked rice (hot)
  • 30 g benishoga
  • 8-10 pieces toasted nori (full sheet cut into six equal pieces)
  • 2/3 tsp salt
  • Oil for deep frying

Directions

1

Mince the benishoga and mix with the rice along with 2/3 tsp of salt.

Advice

The benishoga keeps the onigiri from tasting oily, despite the tempura.

2

Use fish bone tweezers to remove any fine bones that may be present in the dark red meat. Cut into 8-10 equal pieces and dust with tempura flour mix.

3

Combine 40 g of tempura flour mix with 70-80 ml of water to make the batter. Dip the fish into the batter and deep fry in oil heated to 170 degrees Celsius. Remove and drain on a rack.

Advice

Mackerel is actually a great fish for tempura. Delicious when crisply fried. Enjoy it with or without the rice.

4

Divide the rice into 8-10 equal portions. Take one portion and place it on a piece of plastic wrap. Make a well in the center to place one piece of tempura. Gather up the ends of the plastic wrap, twist and squeeze. Shape into a triangular rice ball.

Advice

Place the plastic wrap over a dish with a curved edge. You'll find it much easier to gather up the ends when forming the rice ball.

5

Repeat the process to make the other rice balls. Wrap each one with a piece of nori.