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.
Gobindobhog rice 1 ½ cups
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