Kabocha Miso Onigiri are a fall favorite for me, they are amazingly delicious & quick and easy to make. Nothing says fall like pumpkin roasted to perfection with umami salty miso and steamed sushi rice! YUM.
![Kabocha Miso Onigiri π Japanese Rice Balls with Pumpkin | CultivatorKitchen.com](http://cultivatorkitchen.com/wp-content/uploads/2020/11/2020-11-02-1-1024x582.png)
Onigiri are Japanese rice balls, they are triangles of sushi rice pressed into shape and stuffed with whatever filling you choose. I have many favorite combos but this is the best at this time of year. I recommend also trying roasted chestnut, or avocado with pickled plum paste, or stewed seaweed, or crumbled seitan soboro. Have you tried onigiri before? What is your favorite filling?
![Kabocha Miso Onigiri π Japanese Rice Balls with Pumpkin | CultivatorKitchen.com](http://cultivatorkitchen.com/wp-content/uploads/2020/11/2020-11-02-2-1024x595.png)
Onigiri are considered ‘home cooking’ and ‘on-the-go’ food in Japan, so you won’t find them in a fancy restaurant. They are more ubiquitous than sushi and I feel like it’s a great way to enjoy real Japanese cuisine. These can be packed in a picnic, enjoyed on a hike, or as a simple lunch at home like I’m doing.
![Kabocha Miso Onigiri π Japanese Rice Balls with Pumpkin | CultivatorKitchen.com](http://cultivatorkitchen.com/wp-content/uploads/2020/11/IMG_20201102_093902_822-819x1024.jpg)
Onigiri can be formed by hand the traditional way by shaping it in your palm into a triangle. I personally use a rice press made for this purpose. Need an onigiri press? Here is the one I have on Amazon: Triangle Rice Mold.
![Kabocha Miso Onigiri π Japanese Rice Balls with Pumpkin | CultivatorKitchen.com](http://cultivatorkitchen.com/wp-content/uploads/2020/11/2020-11-02-1024x571.png)
If you don’t have kabocha you can use any squash or pumpkin in this recipe! Butternut squash, acorn squash, or pumpkin would be great in this recipe. Also, I am using Adzuki bean miso, but I recommend a mellow white miso in these if you have it.
Kabocha Miso Onigiri
Ingredients
- 1/4 cup kabocha squash
- 1 cup sushi rice, uncooked
- 2-3 tbsp miso paste
- 2 sheets nori seaweed
Instructions
- Prepare your rice according to the package instructions. Rinse 2-3 times then add water. I use my rice cooker, but you could also make rice in a steamer or on the stovetop.
- Deseed the kabocha, peel the skin, and then cut into bite-size pieces.
- Bake the kabocha in the oven at 400F for 30 minutes or until tender. I baked mine on a well seasoned cast iron pan, but you could also use a silpat mat on a baking sheet.
- Cut the nori into strips that will fit around your rice balls, I use the onigiri mold as a guide.
- Using an onigiri mold, fill halfway with the cooked sushi rice and add a piece of kabocha in the center and a tsp of miso paste. Top with more rice then close the mold and press gently.
- Flip and release the onigiri, wrap with a piece of nori. Serve & enjoy!
![Kabocha Miso Onigiri π Japanese Rice Balls with Pumpkin | CultivatorKitchen.com](http://cultivatorkitchen.com/wp-content/uploads/2020/11/IMG_20201102_093855_912-819x1024.jpg)
If you make these kabocha miso onigiri, post a picture to Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I can check it out!
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