When you have leftover rendang or curry, onigiris are a quick and easy way to repurpose it into a snackable lunchbox meal! Here’s what recipe creator Tres had to say about the dish:
“You can make a rice ball/onigiri really out of any leftovers. Had some eggplant and mushroom rendang curry leftover and decided to do something creative with it. Used the really fragrant Homiah Seaweed Sambal (no shrimp!) in some rice, and toasted it with some oil in the pan. Perilla is commonly used to wrap onigiri if not using nori, and it goes really well with Southeast Asian flavors.”
- Recipe by @motherofbokchoy
- 1 cup uncooked Japanese short grain rice
- 1 tbsp Homiah Sambal Chili Crisp
- 1 cup (300g) leftover rendang or red curry
- 1 tbsp (15ml) vegetable oil, or any other neutral oil
- 6-8 perilla/shiso leaves, optional
- Put the rice in a medium bowl, fill with water and wash the rice, then discard the cloudy liquid. Repeat for 2-3 times until the water runs clear. Then, transfer the rice into a pot along with 1 cup of water, and cook for 12-16 minutes until soft and fluffy. (You can also cook the rice in a rice cooker.)
- When the rice is done, scoop it out into a bowl, and gently mix the Homiah Sambal Chili Crisp into it.
- Wet your hands (this prevents the rice from sticking) and pick up a fistful of rice. Flatten it into a disc the size of your palm, and place a tablespoon of curry in the middle. Wrap the surrounding rice around the curry to completely enclose it, then gently shape it into a triangle. Repeat until you’re out of rice or curry. (This can also be done in an onigiri maker/shaper.)
- Pour the oil in a non-stick pan, and place over medium heat. Then, sear the onigiris on all sides until toasty and lightly browned.
- Finally, wrap the bottom side of each onigiri in a shiso leaf, and serve!