Ingredients

2 tins Rainforest Sardines in oil

2 tsp oil (from the sardine tin)

4 tbsp scallion

2 tbsp BBQ sauce

2 tbsp eel sauce

Nori sushi seaweed

Toasted black sesame seeds

Sesame oil

For the Sushi Rice (makes 4 cups cooked rice)

2 cups sushi rice

3 cups water

1/4 cup vinegar

1 tbsp oil

2 tbsp sugar

1 tsp salt

For the Eel Sauce (you will have leftovers)

3/4 cup sake

1/4 cup Mirin or Shaohsing wine

1/2 cup sugar

3/4 cup tamari (soy sauce can substitute)

Method

1. In a saucepan, combine the sake, mirin and sugar over medium heat. Whisk to dissolve.

2. Add the tamari and bring to a boil, then simmer 10 to 15 minutes allowing it to slightly thicken.

3. Remove from the heat, set aside and allow it to cool. It will thicken a bit as it cools.

4. For the rice, rinse until the water runs clear. Add the rice, water and 1/2 tsp salt to a pot and bring to boil and simmer on low for 20 minutes, until the rice is cooked.

5. In another saucepan over medium heat, dissolve the remaining salt and sugar in vinegar and oil, then set aside to cool.

6. Once the rice has cooled down a bit, pour onto a sheet pan and pour the vinegar mixture over it, mixing completely and then allow to cool.

7. Add Rainforest Sardines with the bones removed to a pan with some sardine oil, eel sauce, BBQ sauce and scallions. Sauté for 2-3 minutes.

8. To a bowl, add the sardine mixture and 2 cups of rice, stir to combine.

9. With wet hands, take a palmful of the sardine rice mixture. Shape into a triangle between your two hands. Repeat until all the mixture is shaped into onigiris.

10. Cut a small rectangle of the nori (seaweed sheet), and place at the bottom of the onigiris. Sprinkle the toasted black sesame seeds on top and serve.

Recipes & photos: Chantay Neil

Rainforest Sardine Onigiri (Rice Triangle) (Photo: Chantay Neil)

Rainforest Sardines in Oil