Indian Spiced Gobindobhog Rice Onigiri
1 hour 15 minutes
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About Indian Spiced Gobindobhog Rice Onigiri
Experience a delightful fusion of Japanese and Indian cuisine with this unique onigiri recipe! Inspired by a trip to Japan, this recipe uses aromatic Gobindobhog rice from West Bengal, India, creating incredibly flavorful and naturally sticky rice balls. Forget the traditional pickled plum filling; we're embracing bold Indian flavors.Instead, the onigiri is filled with a vibrant Indian pickle masala-spiced vegetable mixture. The outside of the rice balls is gently infused with fresh coconut, fragrant dill, and toasted sesame seeds for a subtly aromatic and satisfying experience. This recipe is a testament to the beautiful culinary fusion between East and West.Get ready to impress your friends and family with this unique and delicious twist on a classic dish! Perfect as an appetizer, snack, or light meal.
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Recipe Time & More
Prep30 minutes
Cook45 minutes
Total1 hour 15 minutes
Ingredients
For the Rice Mixture
- 1 cup Gobindobhog Rice
- 1 1/2 cup Water adjust as needed for rice consistency
- 2 tbsp Dill chopped, fresh
- 1 tbsp Sesame Seeds toasted
- 1/4 cup Coconut freshly grated
- 1.5 tsp Salt or to taste
For the Pickle Masala Filling
- 1 cup Vegetables beans, cabbage), carrots, finely chopped and cooked (e.g., mixed
- 1/4 cup Spring Onions finely chopped, green parts only
- 1/4 cup Onion finely chopped
- 1 tsp Garlic minced or crushed
- 1 tbsp Pickle Masala store-bought or homemade (see below)
- 1 tbsp Oil vegetable or canola
- 1/2 tbsp Lemon Juice
- 1.5 tsp Salt or to taste
For Homemade Pickle Masala (Optional)
- 2 Byadagi Chillies or other dried red chilies, red
- 1/2 tbsp Mustard Seeds rai
- 1/2 tsp Turmeric Powder haldi
- 1 pinch Asafoetida hing
- 1 tsp Oil for roasting spices
Instructions
Prepare the Rice
- Soak the Gobindobhog rice in water for 30 minutes. Cook the rice according to package directions, or until tender and fluffy. Drain any excess water and let the rice cool.
Make the Rice Mixture
- In a pan, heat 1 tablespoon of oil over medium heat. Add the chopped dill and grated coconut; sauté until fragrant (about 2-3 minutes). Stir in the toasted sesame seeds and salt. Gently fold this mixture into the cooked rice.
Prepare the Pickle Masala (if making homemade)
- In a small pan, dry roast the red chilies, mustard seeds until fragrant. Let cool slightly, then grind into a fine paste with the turmeric powder and asafoetida using a blender or food processor.
Prepare the Filling
- In a pan, heat 1 tablespoon of oil. Sauté the chopped onions and minced garlic until softened and golden. Add the cooked vegetables and stir to combine. Stir in the pickle masala (homemade or store-bought), lemon juice, and salt. Mix in the chopped spring onions. Remove from heat.
Assemble the Onigiri
- Wet your hands with water. Take a portion of the rice mixture and flatten it in your palm. Place a spoonful of the vegetable filling in the center. Cover the filling with the remaining rice, gently shaping it into a triangle, cylinder, or other desired shape. Repeat with the remaining rice and filling.
Serve
- Serve your Indian Spiced Gobindobhog Rice Onigiri immediately or at room temperature. Enjoy!
Recipe Notes
Expert Tips
- For extra flavor, add a teaspoon of garam masala to the vegetable filling.
- If you don't have Gobindobhog rice, you can substitute with another short-grain sticky rice.
- To prevent the onigiri from sticking to your hands, use a damp cloth or spray bottle of water to keep your hands moist.
- Experiment with other fillings! Try paneer, chicken, or even leftover curry for a unique twist.
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Recipe Nutrition
Calories: 140kcalCarbohydrates: 12gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 1368mgFiber: 1gSugar: 1g
Pavithra M Adiga
Articles: 27
5 Comments
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This looks incredible! Thank you.
This is wonderful! Can’t wait to taste it.
I’m in love with this recipe already!
Looks so delectable! Thanks for posting.
Such a delicious dish! Thank you.