<Edamame kombu onigiri/ 枝豆昆布おにぎり>
＜Yield> 2 rice balls
<Prep time> 8 mins
<Cook time> 0 mins
-Cooked sticky sushi rice(300g)
- 6g of salted kombu( 2 tbsp)
-40g of frozen Edamame ½ cup
-18g of plant based cheese ( the one it holds the shape when it's mixed with rice)
-1 tsp of soy sauce
-1 sheet of nori seaweed
1: Defrost the frozen edamame. Crumble cheese into small pieces.
2; In a bowl, add cooked rice, edamame, salted kombu, cheese , and soy sauce. Mix them well.
3; On the plastic wrap , place 3. Wrap up and make a mountain shape in your perm.
4; Open the wrap and place them on your plate. Wrap with nori seaweed if you want to.
<Miwa’s tips> ※Watch more on YouTube!
・You can adjust the saltiness by adding more soy sauce. However, the more liquid you add, the more difficult it is to hold the shape of ONIGIRI.
・By adding black pepper it becomes even more flavorful.
Store it in a plastic wrap for a day( room temperature)
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