A slow-cooked summer twist on a Japanese classic – with rich game and punchy homemade teriyaki.
🦌 Ingredients (Makes ~8 onigiri)
For the slow-cooked venison filling:
- 400–500g diced venison (shoulder or stewing cut)
- 1 tbsp oil
- Salt & pepper
- Splash of water or stock
Homemade Teriyaki Sauce:
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 red chilli, finely chopped (or to taste)
- 2 garlic cloves, minced
- 1 tsp freshly grated ginger
For the rice:
- 2 cups sushi rice
- 2.5 cups water
- Pinch of salt (we recommend lovage salt for a flavour boost)
To assemble:
- Nori seaweed sheets, cut into strips or squares
- Bowl of cold water for shaping
- Optional: sesame seeds or furikake for garnish
👩🍳 Method
1. Slow cook the venison
Brown the venison in oil with a little salt and pepper. Cover with water or stock. Cover with a lid and slow cook on low for 6–8 hours (or high for 3–4) until fall-apart tender. Shred with forks.
2. Make the teriyaki sauce
In a small pan, combine soy sauce, honey, chilli, garlic, and ginger. Simmer gently for 3–5 minutes until slightly thickened. Mix into the shredded venison. Let it cool before assembling.
3. Cook the rice
Rinse rice until the water runs clear. Cook with 2.5 cups water until tender (about 15 minutes), then let steam with the lid on for 10 minutes. Fluff gently.
4. Assemble the onigiri
- Lightly wet your hands (or use an onigiri mould).
- Sprinkle a little lovage salt into the base of the mould or your palm.
- Add a layer of rice, press in a spoonful of venison filling, then cover with more rice.
- Gently press into a triangle or round shape.
- Wrap with a strip of nori.
5. Garnish and enjoy
Serve warm or at room temperature. Sprinkle with sesame or furikake if you fancy.
✅ Tips
- Great for packed lunches, walks, or a light summer meal.
- Make ahead and chill – they hold together beautifully.
- Lovage salt adds a savoury herbal edge that lifts the whole bite.
