Avocado & Sweet Potato Onigiri
Makes 6-8 large onigiri.
|- 1/2 avocado, sliced into 1/4″ pieces
|- 1 small sweet potato, roasted & cooled, then sliced into 1/4″ pieces
|- 1 cup short grain brown rice
|- 2 Tbsp salted butter
|- 1 sheet nori, cut into 1 1/2″ x 4″ strips
|- chopped chives, to garnish
||- togarashi, to garnish
- Cook the rice by rinsing it several times, then cooking in 2 cups of water (or according to package instructions). When it has cooked, fluff up the rice in a large bowl and let it come to room temperature.
- Wet your hands and a onigiri mold in a bowl of water. Add enough rice to the mold to cover the bottom and half way up the sides. Create a bowl-like space to place the fillings. Place 1-2 pieces each of the avocado and sweet potato in the space. Now top with rice to cover the fillings inside.
- Press the top of the mold into the bottom half to compress the rice ball. Push the rice ball out then wrap a piece of nori around it.
- Heat the butter in a large skillet over medium heat. Wait for the butter to gradually turn a brown color, then grill the onigiri for a few minutes on each side until golden brown. Garnish with chives and togarashi to taste. Best served immediately, with Genmaicha.
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