Avocado & Sweet Potato Onigiri

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


  1. 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.
  2. 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.
  3. 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.
  4. 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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