Sumo Citrus Onigiri

Name: Sumo Citrus Onigiri
Prep time: 35 min
Cook time: 23 min
Total time: 58 min
Ingredients: 1 cup uncooked sushi rice, rinsed; 1 ¼ cups water; 2 tablespoons rice vinegar; 1 teaspoon sugar; ½ teaspoon salt; ½ block firm or extra firm tofu, pressed; 2 tablespoons soy sauce; 1 teaspoon white miso paste; 1 teaspoon sesame oil; Pickled Sumo Citrus Peel; 1 Sumo Citrus; ¼ cup rice vinegar; 1 teaspoon sugar; ¼ teaspoon salt; 1 sheet nori, cut into strips; 1 tablespoon toasted sesame seeds; Optional: diced scallions

Onigiri filled with diced Sumo Citrus and flaked tofu or salmon, with miso and pickled peel, wrapped in nori and sesame.

Recipe Type

Appetizers
Mains
Sides & Snacks

Time

Prep Time: 35 mins
Cook Time: 23 mins
Total Time: 58 mins

Size

Serves 6

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Ingredients

For the Rice:

1 cup uncooked sushi rice, rinsed
1 ¼ cups water
2 tablespoons rice vinegar
1 teaspoon sugar
½ teaspoon salt

For the Tofu Filling:

½ block firm or extra firm tofu, pressed
2 tablespoons soy sauce
1 teaspoon white miso paste
1 teaspoon sesame oil
Pickled Sumo Citrus Peel
1 Sumo Citrus
¼ cup rice vinegar
1 teaspoon sugar
¼ teaspoon salt

For Garnish:

1 sheet nori, cut into strips
1 tablespoon toasted sesame seeds
Optional: diced scallions

Instructions

Combine the rinsed sushi rice and water in a small pot. Bring to a boil, reduce heat to low, cover, and cook for 18 minutes.
Turn off the heat and let it steam, covered, for 10 minutes.
While the rice cooks, slice the Sumo Citrus into ¼-inch round slices.
Peel the slices so you are left with thin peel strips.
Then dice up the rest of the Sumo Citrus.
Place the Sumo Citrus peel strips in a small bowl with the rice vinegar, sugar, and sea salt. Let sit for at least 20 minutes, then slice into very fine threads.
When the rice is done, in a small bowl, stir together rice vinegar, sugar, and salt. Gently fold into the warm rice, then let cool to room temperature.
Crumble the pressed tofu into a dry skillet over medium heat. Cook for 5–7 minutes until slightly golden and dry.
Stir in white miso paste, soy sauce, and sesame oil. Remove from heat and let cool.
Fold the diced Sumo Citrus and pickled peel threads into the cooled rice.
To assemble, use a triangle mold to shape 6 onigiri. Spray lightly with cooking spray and fill halfway with the rice mixture, add a spoonful of the flaked tofu mixture, then top with more rice and press to shape. Release the onigiri from the mold and wrap a strip of nori around the base of each triangle.
Garnish and serve!