Sasha's Kitchen: Stuffed Teriyaki Rice Balls (Yaki Onigiri)

Today's recipe / blog post is my attempt at some Japanese street food. It all started when I had some delicious stuffed Mimi & Coco teriyaki balls at Smogasburg in Williamsburg a couple weeks ago.  They were so good that I educated myself a bit about this Japanese street food before trying to make my own. They're based on Yaki Onigiri, or fried Japanese rice balls that are the quintessential Japanese street food. Here's a sample of a traditional Onigiri recipe that I found on another blog.  I can't way this was a success in full but it was a good first step, as they still pale in comparison to the stuffed Onigiri at Mimi & Coco that I tasted.

Sasha's Stuffed Yaki Onigiri

cooked sushi rice (I started with 1.5 cups uncooked rice)

1/2 tsp rice wine vinegar

teriyaki sauce

1 lb ground grass fed beef

Top prepare this, first I cooked the beef for the inside of the teriyaki balls. I added about a quarter cup of teriyaki sauce and cooked until the beef was done and had a nice teriyaki flavor. Then, the beef cooled to room temperature while I prepared the rice. Once the sushi rice was done, I seasoned it with a bit of the rice wine vinegar, the same was as making sushi rice. 

When working with the rice for this recipe, make sure your hands are wet, as the rice is very sticky. Using your hands, shape some rice around a teaspoon or so of the ground beef which you should place in the center. Add some more rice and form a nice sized ball. Because of the stuffing, these will be a bit larger than traditional Japanese rice balls.  Continue to make a whole bunch of rice balls with the teriyaki beef filling. 

After you have formed the onigiri, it's time to grill them up. This is the tricky part - a couple of mine did fall apart but the rest did stay in tact. I think I can improve on this next time. Using a cast iron skillet, add a small amount of oil and grill on each side until it forms a crisp skin and are lightly browned - over medium heat. When all sides are grilled, brush on a layer of teriyaki sauce using a pastry brush.  Then grill all sides again. Serve hot!

Sasha's Kitchen: Stuffed Teriyaki Rice Balls (Yaki Onigiri)

Sasha's Kitchen: Saffron Risotto Balls with Tomato Chutney

Risotto balls are one of my husband's favorite treats, and this was no exception. This recipe is loosely based on a recipe I found in a cookbook, which called for coloring the balls with yellow food coloring. I figured it was much better to use saffron, the most expensive spice in the world, which creates a wonderful flavor for the rice, as well as a lovely yellow color. I served the riceballs with some spicy tomato chutney (leftovers from serving with chicken for the night before) and the combination was so perfect, that I am sharing the recipe for the chutney as well. However, just about any chutney would be perfect with these.

Sasha's Saffron Risotto Balls (makes about 18)

1/2 lb arborio rice

1/6 cup cream

1 egg, beaten

1/2 cup freshly grated hard mild goat cheese

1 T sugar

pinch of saffron threads

1/4 cup bread crumbs

canola oil

Cook the risotto according to the package instructions, along with the pinch of saffron threads. Then combine the cooked risotto rice with the egg, cream, grated cheese and sugar in a large mixing bowl. Divide the mixture into one inch balls. Place the breadcrumbs on a plate. I used the bread crumbs that ShopRite sent me and they worked perfectly for these delicious treats. Next, heat 4 T of canola oil in a skillet and cook, turning occasionally until completely (and evenly) browned on all sides. Drain the excess oil on paper towels.

Below is the chutney recipe, loosely based on the cookbook, with several modifications (including about half the amount of sugar as recommended).

Bengali Style Tomato Chutney (loosely based on the recipe in the cookbook At Home with Madhur Jaffrey, a terrific Indian/regional cookbook)
2 T olive oil
1 tsp cumin
1/2 tsp fennel
2 cups canned tomato puree
1 small can cherry tomatoes
1 1/2 tsp grated fresh ginger
3/4 cup apple cider vinegar
1/2 cup granulated sugar
1/2 tsp red pepper flakes
1/2 tsp salt
3 T raisons

Combine the oil with the cumin, fennel, tomato puree, cherry tomatoes, vinegar, sugar, pepper flakes and salt. Stir and bring to a boil. Once boiling, reduce to a simmer and cook on low, uncovered, for about 15 minutes. Add the raisons and cook for another ten. The chutney should be thick and have a glazed appearance when done.  I found multiple uses for this chutney, both on chicken and with the saffron rice balls. Yum!

Sasha's Kitchen: Saffron Risotto Balls with Tomato Chutney