I’m always up for trying new things and when I came across this post from the Food Babe on how to make Onigiri, I just had to try them! If you love sushi, you will love these too which are basically seaweed wraps filled with whatever you desire.
The great thing about these wraps is it has a sheet of plastic between the filling and the seaweed to keep it from getting soggy. You can make these ahead of time and keep them in the fridge for up to 3 days. When you’re ready to eat them you just pull the tab and slide out the plastic. Genius!
I could not find these specific wraps at an Asian Food Market but yours may carry them. If not, you can order them on Amazon.com. You will also need the rice mold. These were a bit tricky to fold at first. My first wraps were not as neat, but by the fourth one I was getting pretty good at it!
1 cup dry Haiga or Japanese short grain brown rice
1 tbsp rice wine vinegar or apple cider vinegar
1 tbsp japanese cooking wine or mirin
1 tbsp coconut sugar or any sugar
2 tbsp black toasted sesame seeds
8 onigiri wraps
Filling of your choice! I used:
1 cup red kidney beans
1 whole avocado
1 green onion
1 large carrot, shredded
1/2 yellow pepper
Cook the rice according to package directions. In a small bowl, stir together the vinegar, cooking wine and sugar. Add this to the rice once it is fully cooked and stir in the sesame seeds.Place a seaweed sheet flat on the counter. Using your rice mold, add 2 tablespoons of rice, then your filling, then another 2 tablespoons of rice. Press down firmly and remove the mold. Now, fold in the sides of the seaweed according to package directions and adhere with the stickers provided or tape.
Nutritional Info for one wrap (I have 2 as a meal)
153 Calories, 27g Carbs, 3g Fat, 5g Protein, 129mg Sodium, 3g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate. It is meant to be used as a reference only.