Description

Miso Eggplant Onigiri combines sweet and savory miso-braised eggplant with perfectly seasoned sushi rice, wrapped in a crisp sheet of seaweed. This portable, nutrient-packed snack is perfect for lunch, a light dinner, or a quick bite on the go. A balanced meal full of flavor, perfect for any occasion.

Ingredients

1 cup sushi rice (or short-grain rice)

1 1/2 cups water (for cooking the rice)

1 tablespoon rice vinegar

1 tablespoon sugar

1/4 teaspoon salt

1 tablespoon vegetable oil

1 medium eggplant, diced

2 tablespoons white miso paste

1 tablespoon soy sauce

1 tablespoon mirin (optional)

1 tablespoon sesame oil

1 teaspoon sesame seeds (optional)

4–6 sheets of nori (seaweed), cut into strips

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Instructions

Rinse the sushi rice under cold water until the water runs clear. In a pot, bring the rice and water to a boil. Once boiling, reduce heat to low, cover, and cook for 10-15 minutes until rice is tender and the water is absorbed. Let the rice cool slightly.
In a small bowl, mix rice vinegar, sugar, and salt until the sugar dissolves. Stir this mixture into the cooled rice.
In a pan, heat vegetable oil over medium heat. Add diced eggplant and sauté for 5-7 minutes until softened. Stir in miso paste, soy sauce, and mirin (if using). Cook for an additional 3-5 minutes, stirring occasionally, until eggplant is tender and coated with the sauce. Remove from heat and let it cool.
Wet your hands to prevent the rice from sticking. Take a small handful of rice and flatten it into a disc. Place a spoonful of the miso eggplant mixture in the center, then close the rice around the filling to form a ball or triangular shape.
Wrap each rice ball with a strip of nori for extra flavor and texture.
Serve immediately or refrigerate for later. Optionally, sprinkle sesame seeds on top for added crunch.

Notes

For a vegetarian version, stick to the eggplant or use tofu/mushrooms as the filling.

To make it spicy, add chili paste or chili flakes to the miso eggplant mixture.

If you prefer more protein, add cooked chicken, beef, or tofu to the filling.

These onigiri can be stored in an airtight container in the fridge for up to 2 days. They are best enjoyed cold or at room temperature.

For meal prep, store the rice and eggplant separately and assemble the onigiri fresh when needed.

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Category: Snack, Lunch, Dinner
Method: Stovetop, Assembly
Cuisine: Japanese

Nutrition

Serving Size: 1 onigiri
Calories: 150
Sugar: 3g
Sodium: 500mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg