Deep-fried Haggis Onigiri

Sushi combined with a classic Scottish dish creating a unique and tasty side you should definitely try.

  • 30 mins
  • Medium
  • Sides
  • 1-2 Servings


Makes approx. 16

  • 1 Haggis
  • 125g Yutaka Sushi Rice
  • 175 ml Water

Yutaka Panko Breadcrumbs

  • 2 Eggs, beaten
  • Plain Flour
  • Yutaka Shaoxing Rice Wine
  • Sunflower Oil


  1. Cook haggis according to instructions on pack. Cool
  2. Cook sushi rice as per instructions on pack and leave to one side for 30 mins. Mix in 1 tbsp Shaoxing rice wine.
  3. Take a small piece of haggis and shape into a small ball (no bigger than a walnut). Mould a portion of cooked rice around the ball covering it with rice. Repeat process until ingredients are used. Chill the balls in fridge.
  4. When ready to cook, roll ball in a little flour, then in beaten egg mixture and finally in the Panko breadcrumbs thus resembling a small scotch egg. Deep fry until golden brown and drain.
  5. Serve with a tot of malt whisky.

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