Onigiri rice balls

Ingredients:

• 1 cup sushi rice
• 1 cup water
• 1/2 cup canned chickpeas
• 1 tsp toasted sesame oil
• pinch of salt
• pinch of crushed chili flakes
• 1 tbsp miso paste
• 1 tsp cane sugar
• 1 tsp rice vinegar
• 2 tbsp hot water
• 1 tbsp white sesame seeds
• drizzle of avocado oil
• green onions to serve

Directions:

1. Add the sushi rice to a small saucepan. Rinse and drain the rice 2-3 times

2. Add 1 cup water to the rice and heat up on medium high heat. When the water begins to bubble, give the rice a good stir. Then, turn the heat to medium low and cover and cook for 15min

3. Rinse and drain the chickpeas with some water and place in a mixing bowl. Add a splash of toasted sesame oil, salt, chili flakes and mash up the chickpeas with a fork

4. In a small cup or bowl, add the miso paste, cane sugar, a splash of toasted sesame oil, rice vinegar, and hot water. Stir to combine and dissolve the miso paste

5. After 15min, turn the heat off on the rice and allow it to steam further for another 10min

6. Transfer the rice to a large mixing bowl, add the white sesame seeds, and gently mix together. Divide the rice into four equal portions and have a sheet of parchment paper ready

7. Damp you hands with some water. Place one portion of rice onto your hands and gently flatten. Scoop about a tbsp of the chickpea filling into the center of the rice. Then, carefully fold the rice over and firmly shape into a puck. Repeat with the remaining portions of rice

8. Heat up a nonstick pan to medium heat. Add a drizzle of avocado oil followed by the rice balls. Spoon over some of the miso mixture onto the rice

9. Carefully turn the rice balls over and sear for about 1min. Spoon over some miso mixture onto the rice. Flip them again and sear for about 1 min (careful not to sear for too long)

10. Plate the rice balls and garnish with some green onions and a sprinkle of white sesame seeds