• Miwa

<JAPANESE PICKLE ONIGIRI>

Updated: Jan 12






<JAPANESE PICKLE ONIGIRI /小松菜おにぎり>

▶vegan


<Yield> 1 serving


<Prep time> 6 minutes


<Cook time> 0 minutes (not including the time for cooking sushi rice)


<Ingredients>

KOMATSUNA pickles

300g steamed sushi rice (1 cup dried sushi rice)

1 teaspoon toasted sesame oil

salt (optional)


<Optional ingredient>

1 sheet nori seaweed



<Directions>

1. Cook the sticky sushi rice. Chop komatsuna pickles into small pieces.


2. In a bowl mix together the steamed rice, chopped komatsuna leaf pickles and toasted sesame oil.


3. To a sheet of plastic wrap, add the rice-pickle mixture and form a triangle shape using the plastic wrap. Wrap with nori seaweed if it’s needed.



<Miwa’s tips> ※Watch more on YouTube!

・Please add in some salt if it’s needed.

・Want to learn how to make sushi sticky rice? Watch here!


<Storage time>

Store the rice and the pickles separately for up to 2 days in the fridge.




2021/01/22 MIWA



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