Updated: Jan 12
<JAPANESE PICKLE ONIGIRI /小松菜おにぎり>
＜Yield> 1 serving
<Prep time> 6 minutes
<Cook time> 0 minutes (not including the time for cooking sushi rice)
300g steamed sushi rice (1 cup dried sushi rice)
1 teaspoon toasted sesame oil
1 sheet nori seaweed
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!
Store the rice and the pickles separately for up to 2 days in the fridge.