Obviously Wagamama haven't published the recipe, but a quick search on coconut onigiri gave resulted in this recipe with instructions, which seemed to be on the right line. I made some minor adjustments and converted to metric amounts.
2.5 dl sushi rice
5 dl coconut milk drink
0.7 dl granulated sugar
3 tbsp maple syrup
1.25 dl dessicated coconut
white drinking chocolate (optional)
- Place the rice in a sieve and rinse well under running water.
- Transfer the rice to a casserole dish, add the coconut milk drink, granulated sugar and maple syrup. Stir through and bring to a boil.
- Put the lid on and let simmer gently for about 15 or so minutes, stirring occasionally.
- Place the dessicated coconut in a pan and toast for a few minutes under constant stirring - some of the flakes should go golden brown. Once this happens, remove from the heat and set aside.
- Once the time is up on the rice, turn off the heat and leave the rice to stand for a further 10 - 15 minutes. The liquid should have soaked into the rice and it should have the consistency of a thick porridge.
- Transfer the rice to a bowl, add the toasted coconut and mix well.
- Sprinkle white drinking chocolate on a large plate and also place some in a small bowl. Using latex gloves, form small balls from the rice, about the size of walnuts. Then roll these in the white chocolate in the bowl and place on the plate.
- The chocolate will likely melt/soak in, so they'll end up just as sticky as before, however it adds a nice flavour to the onigiri.
Actually, talking through these with Lundulph we thought that dipping the onigiri in melted white chocolate would work nicely. This would mean we'd need to eat them cold of course. So far, we've whizzed a few in the microwave and had them warm, which is really nice and I'm not sure if cold would be as nice. Perhaps if I make them a little smaller.
Using ganache as a filling would probably also be quite nice and I'm trying to work out how to achieve the ones at Wagamama, which had been battered and deep fried very briefly, adding an extra crunch.