BILTONG YAKI ONIGIRI
These crispy grilled Japanese rice balls get a South African twist with a biltong and cream cheese filling.
MAKES ABOUT 10
DHANIA CHUTNEY:
½ cup chutney
Handful fresh coriander
¼ cup water
1 chilli, chopped
1 tsp curry powder
1 Tbsp chopped garlic and ginger
2¼ cups sushi or Japanese white rice (long grain rice works well too)
2½ cups water
2 Tbsp soy sauce
1 Tbsp sugar
1 Tbsp rice vinegar
1 Tbsp sesame oil + extra for brushing
1 cup chopped biltong
2-3 spring onions, finely slices
½ tub cream cheese
Nori, for serving (optional)
Biltong and sesame dust, for serving (see cook’s note)
COOK’S NOTE
Combine 2 Tbsp each biltong powder, toasted sesame seeds and chopped coriander. Sprinkle over grilled rice bites just before serving.
MAKES ABOUT 10
DHANIA CHUTNEY:
½ cup chutney
Handful fresh coriander
¼ cup water
1 chilli, chopped
1 tsp curry powder
1 Tbsp chopped garlic and ginger
2¼ cups sushi or Japanese white rice (long grain rice works well too)
2½ cups water
2 Tbsp soy sauce
1 Tbsp sugar
1 Tbsp rice vinegar
1 Tbsp sesame oil + extra for brushing
1 cup chopped biltong
2-3 spring onions, finely slices
½ tub cream cheese
Nori, for serving (optional)
Biltong and sesame dust, for serving (see cook’s note)
- Meanwhile, combine chutney ingredients in a pot over medium heat and cook for 5-8 minutes to cook spice and infuse. Set aside to cool.
- Place rice in a sieve and rinse under cold water, using your fingertips to agitate grains. Continue rinsing until the water runs clear.
- Add washed rice to a pot with the water, and soak for 30 minutes.
- Cover the pot with a lid and bring to a boil over medium heat. Once boiling, reduce the heat and cook rice for 12-13 minutes or until all the water has been absorbed. Remove from heat and set aside to steam with the lid on.
- Combine soy sauce and sugar, then microwave until hot. Stir to dissolve sugar, then add vinegar and sesame oil.
- Stir soy sauce mixture through rice to season.
- Combine biltong, spring onions and cream cheese to create filling. Set aside.
- Shape about two heaped tablespoons of rice into a triangle, making an indent in the centre.
- Add about two teaspoons of the filling and cover with rice to enclose filling, making sure it is tightly packed. Chill for 15 minutes to firm up.
- Lightly brush shaped rice with sesame oil and cook over medium coals (or a hibachi) for about 5-8 minutes a side until golden and crisp.
- Wrap the bottoms in nori sheets after grilling, if using.
- Sprinkle with biltong and sesame dust and serve with dhania chutney for dipping.
COOK’S NOTE
Combine 2 Tbsp each biltong powder, toasted sesame seeds and chopped coriander. Sprinkle over grilled rice bites just before serving.
