Description
Miso Eggplant Onigiri offers a delightful blend of savory miso and sweet eggplant for a comforting, versatile snack.
Ingredients
Scale
- 2 cups Sushi Rice (Rinse thoroughly before cooking.)
- 2 cups Water
- 1 tbsp Olive Oil (For sautéing.)
- 2 pieces Scallions (Substitute with chives if desired.)
- 1/4 cup Red Onion (Finely chopped; can use shallots.)
- 1 piece Chinese or Japanese Eggplant (Cut into 1” cubes.)
- 1 tbsp Miso (Critical for umami flavor.)
- 1 tbsp Sugar (Balances savory notes.)
- 1/4 tsp Salt
- 1/2 tsp White Pepper
- 1/4 cup Dark Soy Sauce (Regular soy sauce works too.)
- 8 half sheets Roasted Nori (For a crispy exterior.)
Instructions
- Rinse the sushi rice under cold water until the water runs clear, then combine it with water in a rice cooker. Cook according to the manufacturer’s instructions until tender and sticky.
- In a pan, heat the olive oil over medium heat. Sauté the chopped scallions and red onion until they soften, about 5 minutes. Increase the heat, then add the eggplant. Cook for another 5 minutes until it starts to soften.
- Sprinkle in the miso, sugar, salt, and white pepper. Stir well to combine, then add dark soy sauce and a splash of water. Cook until the eggplant is tender and the mixture has thickened, about 10 minutes. Set aside to cool.
- When the rice is cooked, let it cool for 5-10 minutes while still warm. Lay out a piece of plastic wrap on a flat surface and wet your hands. Place a handful of rice on the wrap, flatten it slightly, and add a spoonful of the cooled eggplant filling. Top with more rice, gather the wrap edges, and shape into a triangle or ball. Unwrap and place in a sheet of nori.
- Enjoy your Miso Eggplant Onigiri fresh or store them in an airtight container for later.
Notes
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri
- Calories: 200
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Miso Eggplant Onigiri, Vegan Recipe, Japanese Snack