Onigiri
Ingredients
The rice
-
400
g
sushi rice/Japanese short grain rice
-
1
tablespoon
furikake seasoning
-
Water
-
Sea salt
The filling
-
About ½
cup
vegan chickpea tuna
The wrap
-
Several
strips
roasted nori
Instructions
- Rinse the sushi rice until the water runs clear to remove excess starch.
- Cook the rice in a rice cooker according to the manufacturer's instructions.
- Once cooked, allow the rice to cool slightly and then fold in the furikake seasoning.
- Prepare the chickpea tuna filling ahead of time and ensure it is chilled.
- Wet your hands and sprinkle with sea salt to prevent sticking.
- Scoop 1-2 tablespoons of rice into your palm, flatten it, and add about 1 teaspoon of chickpea tuna in the center.
- Cover the filling with more rice and shape it into a triangle or ball, ensuring the filling is enclosed.
- Cut nori into strips and wrap around the bottom of each onigiri.
- Repeat with remaining rice and filling, then serve or refrigerate.
Nutrition Facts (estimated)
Servings
12 onigiri
Calories
123
Total fat
0.2g
Total carbohydrates
27g
Total protein
2g
Sodium
2mg
Cholesterol
0mg
You might also like