Spanish Yaki Onigiri
Recipe GLPRc9a77f44180c2b
Crispy pan-seared Japanese rice cakes infused with Spanish flavors, featuring tender manzanilla olives folded into seasoned sushi rice, then shaped and seared until golden. This fusion dish combines the best of Mediterranean and Japanese cuisines, creating savory, caramelized exterior with a soft, flavorful center.
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Ingredients
2 cups Japanese sushi rice
10 pieces Pitted manzanilla olives
¼ cup Virgin olive oil
Directions
Cook the sushi rice according to package directions. Once cooked, transfer to a large bowl and allow to cool to room temperature, about 20 minutes.
Roughly chop the pitted manzanilla olives into small pieces.
Gently fold the chopped olives into the cooled rice, distributing them evenly throughout.
Wet your hands with water to prevent sticking. Divide the rice mixture into 10 equal portions and shape each into a compact ball or triangle, pressing firmly so the rice holds together.
Heat 2 tablespoons of virgin olive oil in a large skillet or griddle over medium-high heat.
Working in batches, place the rice cakes in the hot oil without overcrowding. Sear for 3–4 minutes on the first side until golden brown and crispy.
Flip each rice cake carefully and sear the other side for another 3–4 minutes until evenly browned and caramelized.
Transfer the finished yaki onigiri to a plate lined with paper towels to drain excess oil. Repeat with remaining rice cakes, adding more oil as needed.
Serve warm and enjoy immediately while the exterior is still crispy.
