Crispy Seaweed Onigiri with Pickled Veg

Ingredients

• 2 cups sushi rice (cooked & cooled)
• 4 sheets nori sheets (dried seaweed)
• 4 pieces umeboshi (pickled plum) or takuwan (pickled radish)
• 1 tbsp rice vinegar
• ½ tsp granulated sugar
• 1 whole cucumber (sliced into thin matchsticks)
• 1 cup daikon radish (sliced into thin matchsticks)
• ¼ tsp salt

Instructions

1. 1

   Toss cooled rice with rice vinegar and sugar until the grains are coated and glossy.

2. 2

   Place cucumber and daikon matchsticks in a small bowl, sprinkle with salt, and let sit for 2 minutes to soften slightly.

3. 3

   Wet your hands lightly with water to prevent sticking. Scoop 1/4 cup rice into your palm and flatten it into a small disk.

4. 4

   Place one piece of umeboshi or takuwan in the center, then fold rice around it until sealed into a ball or triangle.

5. 5

   Repeat with remaining rice and fillings to form 4 onigiri total.

6. 6

   Wrap each onigiri tightly with a nori sheet, overlapping the edges to seal. Serve with pickled vegetables on the side.

Tools you’ll need

• small mixing bowl
• small serving bowl
• your hands (dampened with water)

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