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Onigiri In Indian Style Using Gobindobhog Rice

4.50 from 2 votes

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Onigiri otherwise called as omusubi or rice balls. It’s basically a Japanese delicacy. The idea of preparing a Japanese delicacy using gobindobhog rice (It is a superior quality rice cultivar grown in West Bengal, India) goes to my husband since during his visit to Japan, he got to taste lot of rice based dishes and insisted me to try rice based snack from Japan. This is my second try with gobindobhog rice. My kitchen was filled with buttery flavor while cooking this rice. The rice is cooked in similar way as other rice variety. After rice has cooled it becomes sticky. This property of gobindobhog rice makes it very much suitable to prepare Japanese Onigiri in Indian style. The traditional recipe of onigiri is prepared with sticky rice stuffed with pickled plum. I always love to experiment with ingredients, so thought of adding Indian pickle masala to the stuffing and we loved it. So next was outer covering, I wanted some mild flavor to the rice so added typical coastal Karnataka ingredients like fresh coconut, aromatic dill leaves and roasted sesame seeds. This recipe is in association with “Belly Nirvana” organized by @plattershare and @PlaceofOrigin.in - Indian Tastes Delivered.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Recipe CategoryVegetarian
Served AsBrunch, Snacks
CuisineJapanese
Servings 5
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Ingredients
  

  • Gobindobhog rice 1 ½ cups
  • Dill leaves chopped 2 tbsp
  • Roasted sesame seeds 1 tbsp
  • Fresh coconut gratings ¼ cup
  • Salt
  • Water as required
  • For filling:
  • Veggies I have used finely chopped and cooked beans, carrot, cabbage 1 cup
  • Spring onion green chopped fine ¼ cup
  • Onion chopped ¼ cup
  • Garlic crushed 1 tsp
  • Pickle masala 1 tbsp
  • Oil 1 tbsp
  • Lemon juice ½ tbsp
  • Salt
  • For pickle masala:
  • Byadagi red chilli 2 nos
  • Mustard seeds ½ tbsp
  • Turmeric powder ½ tsp
  • Asafoetida - 1 pinch
  • Oil 1 tsp
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Instructions
 

  • Soak the rice for 30 minutes in water. After 30 minutes, heat a thick bottomed wok, add water and soaked rice, cook the rice until done on medium flame (mine took around 30 minutes).
  • Now sieve the water and cool the rice. Keep this aside.
  • Take a pan, add ½ tbsp oil, dill leaves and fresh coconut, sauté well on medium flame until fresh raw smell vanishes.
  • Mix this roasted coconut dill leaves, sesame seeds with little salt to the cooked rice. Keep this ready for further use.
  • For pickle masala: Roast red chili, mustard seeds in oil, cool them. Take a mixer and grind red chili, mustard seeds, turmeric powder, hing into fine paste. Keep this aside.
  • For stuffing:
  • Take a pan, add oil, sauté chopped onion, crushed garlic, until they are golden in colour. Add the cooked veggies and mix well.
  • Add the pickle masala paste, lemon juice, salt and spring onion green. Mix well and keep this aside.
  • Now take some water in a bowl, wet your palm and take one layer of rice on your palm, add the pickled vegetable stuffing in the center. Now add another layer of rice, close and prepare shapes (it can be cylindrical, circular or triangular).
  • The Onigiri in Indian Style using Gobindobhog rice is ready to be served with sauce or as it is.

Notes

Onigiri can be shallow fried and served but the rice tends to break so care should be taken.
For stuffing, any masala based veggie or fruits can be used.
Short rice grains which are sticky should be used for rice balls.  

Please appreciate the author by voting!

4.50 from 2 votes
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Pavithra M Adiga
Pavithra M Adiga

food blogger and food photographer

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