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

Ingredients

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

Directions

  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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