Onigiri (seaweed wrap sandwich)

By michele080478

Ingredients

• Filling Option 1:
• 1 cup Haiga or Japanese short grain brown rice uncooked
• 1 tbsp rice wine vinegar or apple cider vinegar
• 1 tbsp japanese cooking wine or mirin
• 1 tbsp coconut palm sugar or evaporated cane juice
• 2 tbsp black toasted sesame seeds
• Onigiri wrappers (+ mold for forming triangles)
• 1/2 cup cooked red kidney beans
• 2 carrots diced small
• 1/2 red pepper diced small
• 1 avocado diced
• 1 large pickle diced small
• Filling Option 2:
• 1 sweet potato cooked and diced with skin removed
• 3 scallions diced
• 1/4 cup goat cheese
• Filling Option 3:
• 1 cucumber diced
• 1 avocado diced
• hot sauce to taste or garlic mayo
• Filling Option 4:
• 1 cup cole slaw
• Filling Option 5:
• 1 cup kimchi
• Filling Option 6:
• 1/3 cup fig jam
• 1/2 cup goat cheese
• 1 cup diced arugula

Details

Servings 8
Preparation time 40mins
Cooking time 40mins
Adapted from foodbabe.com

Preparation

Step 1

Instructions

Rinse rice with filtered water, and cook to package instructions – note: Haiga rice only takes 15 mins to cook

While rice is cooking, combine vinegar, mirin, sugar

Stir vinegar mixture in cooked rice

Add sesame seeds and fluff

Once rice has cooled, place ¼ cup rice in mold on top of seaweed wrap, press, add fillings of your choice, and then another ¼ cup rice and press again tightly making a compact triangle

Wrap according to Onigri wrap directions, following the numbers and seal with two stickers

Instructions