A Japanese take on the classic Caprese salad, these rice balls are filled with fresh mozzarella, cherry tomatoes, and basil, seasoned with a touch of balsamic vinegar. Wrapped in nori, they make a refreshing and portable fusion snack.
Servings:
8 onigiri
Prep Time:
15 minutes
Cook Time:
20 minutes (plus rice cooking time)
Ingredients:
- For the Onigiri:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup fresh mozzarella, cut into small cubes
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon balsamic vinegar
- Salt and black pepper to taste
- 4 sheets nori, cut in half
Instructions:
Prepare the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rice and water in a rice cooker. Cook according to the manufacturer’s instructions.
- While the rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until dissolved.
- Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Prepare the Filling:
- In a medium bowl, combine the fresh mozzarella cubes, quartered cherry tomatoes, chopped basil, and balsamic vinegar.
- Season with salt and black pepper to taste. Mix gently to combine.
Form the Onigiri:
- Wet your hands with water to prevent the rice from sticking. Take a handful of sushi rice and flatten it into a small disk.
- Place a spoonful of the Caprese filling in the center of the rice disk.
- Fold the edges of the rice over the filling, shaping it into a triangle or ball, and ensure the filling is completely enclosed.
- Wrap a half sheet of nori around the bottom of the onigiri, leaving the top exposed.
Serve:
- Repeat with the remaining rice and filling to make 8 onigiri.
- Serve immediately or wrap individually in plastic wrap to enjoy later as a portable snack.