Miso Walnut Onigiri / Musubi

Flavorful and nutty, this Miso Walnut Onigiri / Musubi is a little different and very tasty! The secret? A touch of peanut butter. It's easy to make and a fun addition to your onigiri repertoire ^_^

No ratings yet

Print Pin

Prep Time: 20

Cook Time: 10

Servings: onigiri / musubi

Equipment

Onigiri mold

Ingredients

6 cups freshly cooked Japanese short grain rice, still warm 2 cups uncooked rice = 6 cups cooked rice
¾ cups chopped walnuts
2 tablespoons mirin
2 tablespoons white or red miso paste
1 tablespoon sugar
2 teaspoons creamy peanut butter
2 full size nori sheets Use 2 full size sheets and cut them lengthwise into thirds (to make 6 sheets that are sized for onigiri).

Instructions

First, make the miso walnut filling:
In a small pan oven medium heat, gently warm and lightly brown the walnuts for about 3 minutes. Add the mirin and bring it to a boil. Turn the heat to low, and add the miso paste and sugar. Mix well. Then add the peanut butter and mix until everything is evenly combined. Turn off the heat and spoon the miso walnut filling into a small bowl.
Now prepare the rice:
If the rice is still in the rice cooker, fluff the rice and then use a rice paddle to move all the rice into a large bowl. Set aside.
Then prepare your onigiri making station:
Use a large plate or cutting board as your onigiri station. Wash the onigiri mold and place it on the plate. Sprinkle some sea salt into a small dish and place that on the side (we will need to salt the onigiri mold later).
Now your onigiri making station should have 3 main "components":
- the bowl of still warm rice.
- the bowl with the miso walnut filling.
- the onigiri mold, plate (or cutting board), and small dish of sea salt.
Now let's get assembling!
Lightly wet the onigiri mold with a splash of water (shake out the excess water). Then using some sea salt from the dish, sprinkle a little salt inside the mold.
*You can also put a bowl filled with water on the side and dip the onigiri mold into the water (so that you don't have to keep going back to the sink).
Fill the onigiri mold 40% full with the rice. Gently pat the rice in using a rice paddle. Never ever smash the rice.
Then add a teaspoon of the miso walnut filling on top of the rice. Make sure the filling is positioned in the center of the mold.
Cover the filling with some more rice until you reach the top of the mold.
Use the top/lid of the mold to gently press and "seal" the onigiri.
Then flip the mold over and lighlty press the back of the mold to "pop" the onigiri out of the mold. Place the onigiri on another plate.
Repeat steps 5-11 until you use all the rice. You should have about 6 onigiri pieces.
Now it is time to wrap the onigiri! Place a strip of nori on a clean plate. Place the onigiri in the center of the nori.
Then stand the onigiri (with the nori attached) upright. And wrap both side of the nori strip around the onigiri to form a sort of "jacket." Fold the excess nori underneath. Repeat. Eat warm and enjoy!