Roasted Veggie Onigiri with Lemon & Nori
Crispy-edged rice balls stuffed with roasted butternut squash and tomatoes, wrapped in nori. Lemon juice brightens the filling while everything comes together in one sheet pan.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 5g
Ingredients
- 2 cups cooked sushi rice or short-grain rice, cooled
- 1.5 cups butternut squash, peeled and cut into 3/4-inch cubes
- 1 cup cherry tomatoes, halved
- 1 whole lemon
- 4 sheets nori sheets (seaweed)
- 2 tbsp olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Toss squash and tomatoes with oil, salt, and pepper on a sheet pan.
- 2
Roast at 425°F until squash is golden and tomatoes soften, about 12 minutes.
- 3
Squeeze half the lemon over the roasted vegetables and stir to combine.
- 4
Wet your hands lightly with water. Place 1/4 cup rice in your palm, add a spoonful of roasted filling in the center, then add another 1/4 cup rice on top.
- 5
Gently squeeze and shape into a ball (or triangle), then wrap a nori strip around the middle.
- 6
Serve immediately with remaining lemon wedges on the side.
Tools you’ll need
- sheet pan
- oven
- two hands for shaping
- knife for chopping
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