Matcha and English pea onigiri

Matcha and English pea onigiri

A Japanese rice ball showcasing the delicate flavors of matcha, sweetened with spring peas and speckled with tencha goma shio

dietary badge | Gluten free
dietary badge | Vegan adaptable

Servings icon

Servings: 2-4

Start to finish icon

Active time: 30 minutes

Matcha leaf blend icon

Signature Blend: powder mode x2

  • 1 ½ c short grain white rice
  • 1 ½ c water
  • 1 tbsp warm water
  • 1 tsp salt
  • 1 c English peas, fresh or frozen

  1. Rinse and strain the rice several times until the water runs clear. 
  2. When using fresh peas, cook them with rice in a donabe or rice cooker. Skip step 3.
  3. When using frozen peas, blanch them lightly in boiling water for 2 minutes while the rice is cooking. Shock the peas in an ice bath before straining and drying them.
  4. In a small bowl, mix the matcha, water and salt until a loose paste is formed.
  5. When the rice is finished cooking, fold in the peas (if previously frozen) and the matcha slurry. Fluff the rice until it is fully incorporated. 
  6. With damp hands or an onigiri mold, form the mixture to the desired size.
  7. Immerse the onigiri into tencha goma shio or sprinkle the seasoning on top. 
  8. Serve at room temperature.