Duck breast onigiri

Onigiri Japanese rice balls made easy! Ai Watanabe & Samuel Trifot Page 76

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook your rice (page 12) and let it cool

Step 2

Prepare the marinade. Mix soy sauce, miso, sesame oil, a squeeze of pomelo juice, the rice vinegar and a squeeze of lime in a bowl

Step 3

Score the duck fillet skin all the way to the flesh in a grid pattern. Brown the skin in a pan for 6-8 minutes, until it turns crispy.

Step 4

Flip fillet and let cook for 6-7 minutes over low heat

Step 5

While hot, baste the fillet with the marinade, move it to a plate to cool slightly, then wrap tightly in plastic wrap. Store in fridge for at least 24 hours

Step 6

Peel the remaining pomelo. Remove the white pith, and keep only the pulp

Step 7

Cut the duck fillet into small pieces, in the range of 1/2-1/8 inch. Return the pieces to the bowl with a portion of remaining marinade (to taste) and mix in the pomelo pulp and the furikake.

Step 8

Assemble and garnish your onigiri