Crisp & Chunky Tempura Onigirazu

Sushi Rice

Rinse the sushi rice very well until the water runs clear. Place the rinsed rice in a medium-sized pot and add the water. Cover with a lid and cook on a medium-heated stove plate until the rice comes to a boil. Once boiling, decrease the heat to low and let the rice cook until it has absorbed all of the water, about 10 minutes. Switch the heat off (but don’t lift the lid) and let the rice steam for another 5-10 minutes.

Meanwhile, combine the rice vinegar, sugar, and salt in a small saucepan over medium heat. Heat until the sugar has dissolved, then set aside to cool.

Transfer the cooked rice onto a large tray or casserole dish and gently fold the vinegar mixture into the rice with a spatula (being careful not to squash the grains). Allow the rice to cool completely.

Quick Pickled Red Cabbage

Add the rice wine vinegar, sugar, and salt to a microwave-safe bowl. Heat for 30 seconds in the microwave until the sugar has dissolved. Add the sliced red cabbage to the mixture and place into the fridge for at least 30 minutes to pickle.

Roasted Aubergine & Fish

Add the oil and seasoning to a small bowl and mix until well combined; use a pastry brush to brush the eggplant slices on both sides. Preheat the Instant™ Vortex® Plus VersaZone to 180 ºC. Place the seasoned eggplant slices in the air fryer basket in a single layer and set the timer for 10 minutes.

Place the Crisp & Chunky Tempura fillets into the other side of the air fryer basket; set the temperature to 180 ºC and the timer to 20 minutes and click the Sync the Finish setting. Once cooked, remove both the aubergine and fish and set aside.

Spicy Sauce

Add everything to a small bowl and mix to combine. Place the sauce in a squeezy bottle if you have one.

To Assemble

Cut 1 sheet of nori into 4 equal squares. Note: ordinarily one sheet of nori is big enough to wrap the onigizaru. However, because of the many layers of filling, an extra piece of nori is added to the top of the stack to ensure that the onigirazu can be wrapped and sealed with nori all round.

Place a piece of cling wrap that is slightly larger than a nori sheet on a work surface. Place a full nori sheet on the cling wrap, shiny side down and rotate it 45° (i.e. in a diamond shape, with a point towards you). Wet your hands with water and portion half a cup of rice (125 ml / 95 g) into your palm. Form it into an even 8×8 cm square-shaped patty, making it as compact as possible. Place the rice portion into the centre of the nori sheet, with a flat edge of the square facing you.

Add a layer of carrots to the rice base. Trim a fried Crisp & Chunky Tempura hake fillet to fit on top. Follow with a slice of aubergine, a layer of pickled cabbage, 2-3 baby spinach leaves and sliced avocado, stacking as neatly as possible and keeping to the shape of the rice. Wet your hand again and shape another half cup of rice into a second patty and place it on top.

Place one of the cut squares of nori on top of the rice stack (it will be just smaller than the rice patty itself). Fold the right corner of the nori sheet at the bottom the stack up and over, like an envelope; wet the edge of the nori sheet with a little water and press it onto the small nori square. Fold the left corner over the right corner and press to seal. Repeat with the other two corners until you have wrapped a small, square package.

Lastly, wrap the cling wrap tightly around the package and press down gently to secure. Allow to sit for at least 10 minutes so that the nori softens. After the resting tie, use a sharp knife to cut the onigirazu in half, remove the cling wrap, drizzle with the spicy sauce and sprinkle with sesame seeds. Serve with extra sauce on the side.