Yellowtail Chazuke with miso grilled rice balls (onigiri)
duration
15 minutes
Servings
2
Ingredients
250-300g (8.8-10.6oz) Ayanishiki Super Premium Rice Japan (cooked)
100g (3.5oz) Yellowtail
2 tsp - 1 Tbsp Miso
Green onion (finely chopped) as needed
Tobiko (Flying fish roe) as needed
Ginger (julienned) as needed
Chopped nori seaweed as needed
WelPac roasted white sesame seeds as needed
For the dashi:
250ml (8.5fl oz) Hot water
2 Tbsp Kikkoman kaori shiro dashi
Directions
Make two large rice balls using cooked rice. Spread miso on one side, place them on aluminum foil, and heat them in an oven toaster (approx. 200°C/392°F for about 5 minutes or 7-8 minutes at 1200W).
Finely chop the yellowtail.
Make the dashi by combining the ingredients
Arrange the grilled rice balls and yellowtail in a bowl, pour the dashi over them, and top with tobiko, green onion, ginger, chopped nori, and sesame seeds.
