Ceredigion-inspired Stuffed Seaweed Rice Balls

Ingredients

In this Ceredigion-inspired version of onigiri, we incorporate local ingredients such as Welsh rarebit, leeks, and smoked salmon to give the dish a distinct Welsh twist. The use of seaweed remains consistent with the original recipe, but the filling and flavors have been adapted to reflect the culinary traditions of Ceredigion. We alse have the original recipe for Onigiri, so you can check it out.

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 cups (940ml) water 4 cups (940ml) water
• 1 cup (240ml) Welsh rarebit, crumbled 1 cup (240ml) Welsh rarebit, crumbled
• 1 leek, finely chopped 1 leek, finely chopped
• 200g smoked salmon, flaked 200g smoked salmon, flaked
• 10 sheets of nori seaweed 10 sheets of nori seaweed
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear.
2. 2.
   In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the rice is cooked and tender.
3. 3.
   In a separate pan, sauté the chopped leek until softened.
4. 4.
   Once the rice is cooked, transfer it to a large bowl and let it cool slightly.
5. 5.
   Add the crumbled Welsh rarebit, sautéed leek, and flaked smoked salmon to the bowl of rice. Mix well to combine.
6. 6.
   Take a sheet of nori seaweed and place it on a clean surface. Wet your hands with water to prevent sticking, then take a small handful of the rice mixture and shape it into a ball.
7. 7.
   Place the rice ball in the center of the nori sheet and fold the edges of the seaweed over the rice, sealing it tightly.
8. 8.
   Repeat the process with the remaining rice mixture and nori sheets.
9. 9.
   Serve the stuffed seaweed rice balls immediately or wrap them individually in plastic wrap for later enjoyment.

Treat your ingredients with care...

• Welsh rarebit — Ensure the rarebit is crumbled into small pieces to evenly distribute the flavor throughout the rice balls.
• Leek — Make sure to finely chop the leek to ensure it cooks evenly and blends well with the other ingredients.
• Nori seaweed — Keep the seaweed sheets dry until ready to use to maintain their crispness.

Tips & Tricks

• Experiment with different fillings such as local cheeses or pickled vegetables for a variety of flavors.
• Wetting your hands with water before shaping the rice balls will prevent the rice from sticking to your hands.
• For a vegetarian version, substitute the smoked salmon with grilled tofu or marinated mushrooms.
• Serve the stuffed seaweed rice balls with a side of soy sauce or ponzu for dipping.
• To add a touch of heat, sprinkle some finely chopped chili peppers on top of the rice balls before wrapping them in seaweed.

Serving advice

Serve the stuffed seaweed rice balls as a standalone snack or as part of a larger meal. They can be enjoyed warm or at room temperature.

Presentation advice

Arrange the stuffed seaweed rice balls on a platter, garnished with a sprinkle of sesame seeds and a few slices of fresh leek. The vibrant colors of the nori and the filling will make for an appealing presentation.