Sesame Rice Balls with Caramelised Onions and Tempeh

INGREDIENTS

1 cup

& 2 tablespoons Japanese short grain brown rice (I used Sukoyaka Genmai)

1 cup

glutinous white rice

2 cups

water

1 tbsp

extra light olive oil

1/4 tsp

salt

1/2 tsp

pure maple syrup

medium-large yellow onion

2 cloves

garlic

1 tbsp

extra light olive oil

few sprinkles Himalayan/sea salt

1/4 cup

water

1/2 tsp

molasses

1/6

block tempeh, crumbled (approx ⅓ cup tempeh crumbs)

1 tbsp

low sodium soy sauce

1 tsp

sesame oil

scallion

1 tbsp

black sesame seeds