Onigiri Hamantashen

Onigiri Hamantashen

Who ever said that Hamantashen needs to be made out of cookie dough and a sweet filling? These Onigiri Hamantashen are savory and make a beautiful appetizer for a Purim dinner. I was brainstorming trying to come up with a new type of hamantashen and this idea just popped into my head. I researched online and found that it was actually really simple to make if you have an Onigiri mold.   The molds come in two sizes. I used the larger one but you can use the small ones if you are going to pass the sushi around. I came up with an easy fail safe hack to make sushi rice and used store bought sauces. No one needs to know how easy this is. The most important thing is that it looks impressive and tastes really good. I like to use roasted seaweed snacks because they are already seasoned but you can use regular seaweed sheets if you can’t find them. You can play around with the filling. I used teriyaki salmon and avocado because I love how they look and taste together. Most sushi restaurants will sell you the sauces.

The ingredients

Add rice, water and sugar to the rice cooker

Mix the rice with rice vinegar

Fill the onigiri mold with rice

Press the rice down using the cover of the mold and then make an indentation for the filling

Add the filling and press down on the rice again so the filling stays in

Cut the seaweed into strips and wrap around the onigiri

Plate and drizzle with sauces

5.0 from 1 reviews

Onigiri Hamantashen

 

Save Print

Prep time

25 mins

Cook time

30 mins

Total time

55 mins

 

Recipe type: Appetizer

Serves: 8 servings

Ingredients

• 2 cups sushi rice
• 2 cups water
• 3 tablespoons white sugar
• 4 tablespoons rice vinegar
• ½ teaspoon salt
• 1 package seaweed snack
• 2 ripe avocados diced
• 6 oz salmon
• 2 tablespoons teriyaki sauce
• 1 bottle sushi spicy sauce
• 1 bottle sushi sweet or eel sauce
• 1 bottle wasabi mayonnaise
• Soy sauce for dipping

Instructions

1. Soak rice in water for ½ hour
2. Drain and add to rice cooker with 2 cups water and three tablespoons sugar
3. After rice is cooked, add rice vinegar and mix well
4. While rice is cooking, cover salmon with teriyaki sauce and bake at 400 for 10 minutes
5. When rice is cooled fill onigiri mold with rice, press down with mold cover
6. Remove cover and some rice from the center and add a small piece of salmon and two pieces of avocado
7. Press down using mold cover and then pop the onigri out of the mold
8. Cut strips of seaweed and wrap around the onigiri
9. Plate and drizzle with sauces
10. Serve with soy sauce

3.5.3226