Sambal Anchovy Coconut Onigiri

Method

1. Wash the rice 3 or 4 times until the water runs clear, soak in fresh water for 20 minutes, then drain in a sieve.

   Add in this stepShort-grain rice (sushi rice) 150 g

2. Put the rice, coconut milk, water, salt and pandan in a 16 cm pot and bring to a boil over medium heat for 3 min. Stir once, cover, turn down to low heat and cook for 14 min. Turn off the heat and let it stand for 10 minutes. Remove the pandan and gently fluff with a spatula.

   Add in this stepCoconut milk 100 mlWater 110 mlSalt 0.4 tspPandan leaves (knotted, optional) 1

   medium heat→low heat

3. Heat the oil in a small pan over medium heat. Fry the peanuts for 3 min and lift out, then fry the anchovies in the same oil for 3 min until light golden and lift out. Roughly chop the peanuts and half of the anchovies; keep the rest of the anchovies whole for serving.

   Add in this stepCooking oil 2 tbspRaw peanuts 20 gDried anchovies (ikan bilis, medium, heads and guts removed) 25 g

   medium heat

4. In the oil left in the pan, cook the shallots, garlic and belacan over medium-low heat for 3 min until soft and fragrant. Add the sambal oelek, tamarind, sugar and 2 tbsp of water and cook for 4 min more, until thick and the oil seeps out. Turn off the heat, stir in the chopped anchovies and peanuts and let it cool. A wet filling makes the rice balls burst, so cook off the moisture well.

   Add in this stepShallots, finely chopped 2Garlic cloves, finely chopped 2Sambal oelek (ground chili paste) 2 tbspBelacan (shrimp paste) ¼ tspTamarind paste 1 tspSugar 2 tsp

   medium-low heat

5. Thinly slice the cucumber and toss with a pinch of salt and the rice vinegar; leave for 10 minutes. Cut the nori sheets in half.

   Add in this stepCucumber ½Rice vinegar 2 tspNori sheets (full size) 2Salt 0 tsp

6. Wet your hands and rub on a little salt. Spread about 80 g of warm rice in your palm, put 1 tbsp of sambal anchovy in the middle, cover with rice and gently press into a triangle. Make 4 in total and wrap the base of each in half a nori sheet. Sprinkle with sesame seeds and serve with the cucumber pickle and remaining anchovies.

   Add in this stepToasted sesame seeds 1 tspSalt 0 tsp