Similar to Japanese onigiri rice balls, but made with couscous instead!
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Units: US | Metric
- 1Combine all ingredients in microwave-safe bowl. Microwave one minute, stir. Microwave for another 30 seconds to one minute, until soy milk starts foaming.
- 2Remove from microwave and let cool. Press into onigiri molds and place in fridge for one hour. Gently remove from the molds. Done!
- 3I made these the night before, and they kept their shape overnight and had a wonderful, soft texture when eaten cold the next day.
- 4NOTE 1: You can vary the flavours significantly by using different types of soy or rice milk, and bu changing the seasoning a little. I made these with vanilla soy milk and cinnamon, but you could use other flavours too.
- 5NOTE 2: If you do not have onigiri molds, you can use small plastic containers to shape the onigiri, or you can improvise a mold using a cookie cutter, in this fashion:.
- 6Place the cookie cutters on a plate. Press the couscous into them as you would for a mold, packing the mixture very tightly. Cover the plate with plastic wrap or with a dish cover. Refrigerate as you would for a mold, and proceed as above.
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Nutritional Facts for Couscous Onigiri
Serving Size: 1 (104 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 196.6
- Calories from Fat 12
- Total Fat 1.3 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 35.3 mg
- Total Carbohydrate 37.6 g
- Dietary Fiber 2.6 g
- Sugars 2.6 g
- Protein 7.5 g