Enjoy this Spanish-Japanese fusion of flavors. With a tasty seafood center, saffron and smoked paprika sushi rice, and sesame crust–this onigiri is in a league of its own!
Cook rice according to package directions, adding smoked paprika and saffron. Fluff rice with fork; add rice vinegar, salt and sugar. Let cool completely.
In shallow dish, combine sesame seeds and chives; set aside.
Using wet hands, divide rice into 12 portions and roll into balls. Flatten each rice ball; place 1 shrimp in center. Fold rice over shrimp to enclose; reshape into balls.
Roll each ball in sesame seed mixture and wrap with strip of nori. Serve with soy sauce, pickled ginger and wasabi.
As you admire this Spanish-inspired onigiri, you may find yourself questioning, ‘What is Onigiri, exactly?’. To put it simply, this sushi category is defined by its three distinctive characteristics. First, by its triangular shape. Second, it’s filling, which is usually fish or pickled veggies. And third, wrapped in dried seaweed. It’s as simple as that!
Now comes the fun part. In this version, we add a Spanish spin to the Japanese classic–¡olé! To start off, our Mahatma® Short Grain Rice is made on the stovetop and given a tasty makeover with smoked paprika and fragrant saffron. Then, adding rice vinegar, salt, and sugar, it’s set to cool and form the perfect sticky texture for molding your onigiri. If you’re loving the flavors, try our Traditional Paella recipe using even more Spanish flavor.
After your rice has cooled down to an appropriate temperature, you’ll divide these morsels up into 12 portions, roll them into bite-size balls and fold in the pre-cooked shrimp. Then, form them into triangles and give them a coating of sesame seeds and chives.
With the toasted flavor of sesame seeds, cooked shrimp, fresh chives, and smoky-sweet sushi rice, these onigiris are bound to awe and amaze.
Now that you have your main dish ready, why not try making an indulgent dessert? This Arroz con Leche Puerto Rico recipe is our go-to for a comforting sweet treat.