15 Jul Brown Rice Onigiri, Japan
- ½ cup brown sushi rice
- 1 cup water
- 2 tablespoons rice vinegar (or sushi rice seasoning)
- 2 green onions, sliced
- filling: your choice of cubed avocado; cucumber; pickled vegetables; marinated tofu; cooked, flaked salmon; cooked, flaked tuna
- wheat-free tamari or soy sauce (to dip)
- nori strips (optional)
- furikake seasoning (optional garnish)
1. Rinse brown rice and soak for a few hours. If you have a rice cooker, place rice in water and cook till sticky. If not, get a rice cooker! In seriousness, place water in pot and bring to boil over high heat. Turn down the heat to medium-low, cover and let it simmer for about 45minutes, until water has absorbed and grains are cooked through.
2. Keep rice covered, for a good 10minutes, once off the heat. Uncover and fluff with a fork. Add rice vinegar or sushi rice seasoning. Let rice cool before shaping.
3. Form the sushi balls with the palm of your hands. Wet fingers of your free hand and make a dent in the center. Grab that delicious filling and place it in the dent. Close hand to cover filling and create a ball. Add more rice to keep filling in the center.
4. Fasten Nori strip around slightly flattened ball.
5. Set balls on serving plate. Sprinkle the furikake and green onions if you’d like, and serve with soy sauce or wheat tamari.