Makes 6 sticks.
- 2 1/2 cups cooked sushi rice
- 3 Tbsp furikake
- meat, cheese or veggie fillings (optional- should be cut into sticks
- 1″ less than length of roll)
- 3 of Yamamotoyama’s Soy Wrappers, cut lengthwise to create 6-
- 4″x 5″ sheets
In a mixing bowl, scatter the furikake over the rice. Use a rice spoon to gently mix the furikake in with the rice until it is evenly incorporated. Set this aside to cool completely.
- Place 6″x12″ piece of plastic wrap onto a work surface. With wet hands, place 1/4 cup of the rice in the middle of the plastic wrap. Shape the rice into a 1″ by 5″ line. Place any filling in the middle of this line, being careful not to overfill.
- Again with wet hands, place another 1/4 cup of rice over the filling, again creating a 1″ by 5″ line. Wrap the plastic wrap snugly around the rice, then twist the ends like you are wrapping a piece of candy. Roll the rice on a flat work surface until you get a cylinder-like, tubular shape. Set this aside.
- Again, place 6″x 12″ piece of plastic wrap onto the work surface. Remove the cylinder-shaped rice roll from the plastic wrap and place it on the short end of a piece of soy wrapper, placed on a work surface. Wrap the colored wrapper around the rice roll snugly.
- Place this wrapped rice roll, seam side down, in the middle of the prepared plastic wrap, then wrap it up like a piece of candy. Tuck the free ends of the plastic wrap down so that it lies seam side down.
Repeat steps 2-5 to create 6 finished Onigiri Rice Sticks.
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