Matcha and English pea onigiri

A Japanese rice ball staging the delicate flavors of matcha, spring peas and tencha goma shio.

by SingleThread

Servings: 2-4
Active time: 30 minutes 

Ingredients 

• 1 ½ c short grain white rice

• 1 ½ c water
• 2 Matcha Maker powder shots with Signature Blend
• 1 tbsp warm water
• 1 tsp salt
• 1 c English peas, fresh or frozen

Instructions

1. Rinse and strain the rice several times until the water runs clear. 
2. If you are using fresh peas, cook them with rice in a donabe or rice cooker, and 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, warm 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.