Asian snack attack – Onigiri (Japanese Rice Balls), Thai Glazed Cashews & Edamame Hummus

September 26, 2020

Author: KatieChin

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Hey Cooped Up Cooking with Katie & Becca Fans!  Here are the recipes from our most recent show!

Onigiri (Japanese Rice Balls)


  • 2 cups raw sushi Calrose rice
  • 2 cups water
  • 1/4 cup rice vinegar
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • Cooked chopped chicken
  • Canned or cooked salmon
  • Canned tuna mixed with mayo and Sriracha if desired
  • Pickled Japanese plums (optional)


Make the sushi rice:

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.  Place the rice and 2 cups of water into a medium saucepan and allow to sit for 20 minutes.

Place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature.

Make onigiri balls:

Fill a bowl with water.  Wet hand thoroughly before handling rice.  Place about 2/3 cup rice in your and mold into a ball or triangle.

Create a small well in the centre of the rice and put in your choice of ingredients. Then mould the rice with your hands around the well to cover your filling completely.

Using a sheet of nori seaweed, wrap up your ball of rice.  Sprinkle with some sesame seeds.   Serve for lunch or as a snack.

Thai Glazed Cashews


  • ¼ cup (85 g) honey
  • 1 tablespoon curry powder
  • 1 teaspoon cayenne pepper
  • 2 teaspoons canola oil
  • 1 teaspoon fish sauce (nam pla)
  • 4 cups dry-roasted cashews


Combine the honey, curry powder, cayenne pepper, oil and fish sauce in a medium bowl. Add the nuts and stir to combine.

Preheat oven to 300°F (150°C). Spread nuts in a single layer on a cookie sheet. Bake for 10-15 minutes, turning often with a wide spatula, until golden brown. Remove from oven and continue turning as they cool down. Serve warm or at room temperature.

Edamame Hummus

  • 1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
  • 1/4 cup tahini or 2 Tablespoons Chinese sesame paste
  • 1/4 cup water
  • 1/2 teaspoon freshly grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, smashed
  • 3/4 teaspooon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 3 tablespoons extra-virgin olive oil
  • Persian or cocktail cucumbers


Cook the edamame beans according to package directions. Rinse with cool water and drain.

In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in the olive oil and mix until blended.

Cut cucumbers into 3/4″ disks. Hollow out the cucumbers forming a small divet while removing seeds.

Using a piping bag, squeeze the hummus into the cucumber shells. Garnish with an edamame if desired and serve immediately.