Umami Onigiri

Ingredients

• 3 cups cooked sushi rice (warm or room temp)
• 2 tbsp umeboshi (pickled plum paste) or miso butter
• 4 sheets nori sheets (sushi seaweed)
• 2 tbsp sesame seeds (white or black, or furikake seasoning)
• 1 whole cucumber, diced small
• 1 whole avocado, diced (optional swap: pickled ginger or kimchi)

Instructions

1. 1

   Wet your palms with water and sprinkle salt on them lightly.

2. 2

   Scoop 3/4 cup rice into one palm and make a small indent with your thumb.

3. 3

   Add a pea-sized dab of umeboshi or miso butter into the indent, then top with a pinch of cucumber and avocado.

4. 4

   Gently cup your other palm over the rice and shape it into a tight ball or triangle, squeezing for 5 seconds.

5. 5

   Wrap a strip of nori around the bottom third of the onigiri and sprinkle sesame seeds or furikake on top.

6. 6

   Repeat with remaining rice and fillings until all are filled and wrapped. Serve immediately or cover and chill.

Tools you’ll need

• small bowl (for water)
• cutting board
• small sharp knife
• plate or serving board

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