An Amuse-Bouche of Tom Yum Goong and Shichimi Onigiri

Here is a look at a very popular amuse-bouche that I serve new clients. It’s a Thai-Japanese fusion dish. If you’ve been following me a while, you’ll see a pattern there! Thai this and Thai that!

Estimated reading time: 3 minutes

An Amuse-Bouche of Tom Yum Goong and Shichimi Onigiri

We have a shot glass of Tom Yum Soup, a large prawn (shrimp) and a ball of rice called Onigiri in Japanese, coated in a spice mix. Sometimes, I serve just the Tom Yum Soup as you see it, without the rice. So after chomping nibbling on the prawn, one would just sip the soup. Folks unused to amuse-bouche are always a little, erm, amused at the whole exercise, but always in a good way! That’s kind of the idea, I guess!

This is, in fact, the second Thai-Japanese fusion recipe that I have, the first one I made years ago, is the Pad Thai Tamagoyaki (click for the recipe):

Pad Thai Tamagoyaki, Amuse-Bouche

For our Amuse-Bouche of Tom Yum Goong and Shichimi Onigiri today, I don’t have a recipe as such for you. It’s a case of making up the Tom Yum Soup (click for homemade recipe) for the number of people you are cooking for and making the same number of onigiri (rice balls) using either homemade or shop bought Shichimi Togarashi, the Japanese 7 flavour spice mix (click for recipe and to read more):

Shichimi Togarashi

How to get this Amuse-Bouche done seamlessly:

Cook the rice, which should take about 16 – 18 minutes.

Then cook the tom yum. This will take 17 minutes.

Get the plates, shot glasses and the mango slices ready and set aside, while the rice and soup are cooking.

As soon as the rice is cooked (you don’t need sushi rice here), tip it out onto a large plate to cool down so you can handle it easily.

As soon as the prawns are cooked, take them out to cool slightly and thread them.

Keep everything warm until ready to serve.

If the prawns have cooled down, which they probably will:

Set everything else up, that is, the rice and fruit slices.

Then, bring the tom yum soup to simmering point, pop the prawns in for 30 – 60 seconds, then plate up and serve. This really does want a quick hand, as we do not want to ruin the prawns by overcooking.

Make Ahead

This whole amuse-bouche can be prepared ahead, just re-heat the tom yum and prawns before serving. The onigiri are fine at room temperature.

I know fine dining plating isn’t for everyone. But I also know many of you who read this blog love to experiment with presentations like this. So, if you do give it a try, let me know how it goes. And I’m always happy to hear requests.

Now, shall we get our aprons on?

If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!

And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood.

Lin xx

An Amuse-Bouche of Tom Yum Goong and Shichimi Onigiri

Super easy recipe for an Amuse-Bouche of Tom Yum Goong and Shichimi Onigiri. This is a classy Thai-Japanese fusion recipe.
5 from 9 votes
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Course: Appetiser
Cuisine: Japanese, Thai
Keyword: soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 85kcal
Author: Azlin Bloor


  • 4 shot glasses
  • 4 cocktail sticks or something similar


  • tom yum soup for 4 with 4 prawns
  • 1 cup cooked rice
  • 1 tsp shichimi togarashi
  • 4 rounds slices of mango or even orange slices


  • Mix the rice up with the spice mix.
  • Form into 4 little balls and set aside. You'll probably have extra rice.
  • Fill the shot glasses 2 thirds of the way up with the tom yum soup.
  • Thread the prawns with the cocktail sticks and arrange on the glasses, as seen in the picture.
  • Place the 4 shot glasses on individual plates.
  • Place a mango or orange slice next to the glass and top with the onigiri (rice ball).
  • Scatter some togarashi for effect.
  • Serve immediately.


Total time takes into account the cooking of the tom yum goong and the rice.


Calories: 85kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 249mg | Potassium: 258mg | Fiber: 1g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
Made it? Upload your photosMention @azlinbloor and tag #linsfood!

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9 thoughts on “An Amuse-Bouche of Tom Yum Goong and Shichimi Onigiri”

  1. Lynda Stanworth

    Hi, I attended a wedding recently and we were served a beautiful canape soup which the server called Amouse Bouche, she wrote it down as such, but when I googled it, I only found Amuse Bouche so I’m hoping you can help me find the correct recipe. It was tomato, garlic and I think maybe basil, she said it was french. Are you able to point me in the right direction? I would really appreciate it.
    Kind Regards,

    1. Hi Lynda, the term amuse-bouche or amuse-gueule, is a restaurant phenomenon, invented in France during the Nouvelle Cuisine movement and means amuse your mouth or tantalise your tastes, the former being a literal translation. In restaurants, they are not on the menu, and are usually served as a small complementary course, to flaunt the chef’s talent.
      So the soup served may not have been a part of the original wedding menu, and was just added on as extra by the chef/catering company.
      Or, it may hve been on the menu and is just a small “in between”. That’s what it’s supposed to be, anyway.
      And amuse-bouche can be anything, but whatever it is, it is meant to be a tiny amount, not a full dish.

      As far as the tomato soup is concerned, I don’t have a recipe for it on this site, but it is a very, very traditional French tomato soup that is synonymous with Provence for some. Some also call it a veloutè.

      Just do a Google search for French tomato and basil soup and you’ll see lots of recipes.

      I hope that helps.

  2. This is very fun to read, it looks like bloody mary, but an Asian version (with alcohol).
    I thought it was Japanese preserved veggie called takuan underneath, but it’s mango!

  3. What a beautiful presentation! I am a new fan of yours, saw this on Twitter and had to come and visit. Have subscribed and looking forward to your recipes!

  4. Sandra Webster

    Thank you, Lin! I feel as if I have a personal tutor in you! This is simply beautiful. I am going to pencil this in for our next dinner party in a fortnight. Your last smoked salmon and blood orange starter is definitely on the menu for Valentine’s Day!

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