Yuzu Shiso Tofu Kabocha Yaki Onigiri

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Japanese Recipes

Yuzu Shiso Tofu Kabocha Yaki Onigiri is a delightful fusion of flavors, combining the citrusy zest of yuzu with the refreshing notes of shiso leaves. This Japanese dish features grilled rice balls filled with a savory blend of tofu and roasted kabocha squash, offering a unique texture contrast. The onigiri is lightly grilled for a smoky flavor, making it a favorite among fans of Japanese cuisine. The dish is loved for its balance of sweet, savory, and umami flavors, and its aromatic ingredients create a memorable culinary experience. It’s perfect for a light meal or a snack, offering a taste of Japan’s traditional and modern culinary artistry.

Ingredients

Serving Size:

rice – 2 Cups
Tofu – 200 Grams
Kabocha – 1 Piece
Shiso – 10 Piece
Yuzu Juice – 2 Tbsp
Soy Sauce – 2 Tbsp
Sesame Oil – 1 Tsp
Salt – 1 Tsp
Sesame Seeds – 1 Tbsp
Nori – 4 Piece

Nutrition

Per Serving

350 Kcal

Calories

10 Grams

Total Fat

2 Grams

Saturated Fat

650 Mg

Sodium

55 Grams

Total Carbohydrate

5 Grams

Dietary Fiber

3 Grams

Sugars

8 Grams

Protein

Directions

Step 1

Cook the rice according to package instructions and let it cool.

Step 2

Cut the kabocha into small cubes and roast in the oven at 200°C for 20 minutes.

Step 3

In a bowl, mash the tofu and mix with roasted kabocha, soy sauce, and yuzu juice.

Step 4

Add shiso leaves and sesame seeds to the tofu mixture, stirring well.

Step 5

Wet your hands and take a portion of rice, flatten it, and place a spoonful of filling in the center.

Step 6

Shape the rice into a triangle, making sure the filling is enclosed, and grill until lightly browned on each side.

Step 7

Wrap each onigiri with a strip of nori and serve warm.

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Yuzu Shiso Tofu Kabocha Yaki Onigiri

Categories :

Ingredients

Nutrition