Onigiri Pops are the savory version of cake pops, those one bite wonders that are always a hit at parties. These are like sushi on a stick, but that much easier to make with the help of some delicate, crepe-like, edible soy wrappers.
To make Onigiri Pops, you’ll need a greater proportion of rice to filling. It’s also important to use short grain sushi rice here–its stickiness allows for the rice ball to secure around the stick.
Naturally small or tiny bits of flavorful ingredients work well here. Ground meat, finely diced veggies or even freshly cut herbs will all make tasty additions, just be careful with the amounts that you use.
This is a great time to use up leftovers like grilled salmon or tuna. Even the canned variety will do. Flake it up with a fork and make sure it’s free of fine bones before throwing it in with the hot rice.
Just like the wrappers on sugary lollipops, you can see some of the ingredients peeking though these semi-transparent soy wraps. A tie with twine and Salmon & Pea Onigiri Pops are sure to add an unexpected pop of fun to your next sushi party!
Makes 8 pops.
|- 1 cup seasoned sushi rice|
|- 1/4 cup petit peas|
|- 1/2 cup cooked salmon, flaked|
|- soy wrappers, cut into 5″ squares (I used Yamamotoyama’s Soy Wrappers)|
1. In a mixing bowl, lightly mix all the ingredients together.
2. With wetted hands, shape the rice into 2 Tbsp balls. Let the rice balls sit for about 10 minutes so that they hold together well.
3. Insert a lollipop stick into the center of each rice ball. Wrap each ball with a soy wrapper, then tie with a piece of twine.