<JAPANESE PICKLE ONIGIRI /小松菜おにぎり>
＜Yield> 1 serving
<Prep time> 6 mins
<Cook time> 0 mins ( not including the time for cooking sushi rice)
300g of steamed sushi rice( =1 cup of dried sushi rice)
1 tsp of Toasted sesame oil
1 sheet of nori seaweed
1; Cook sticky sushi rice.
Chop komatsuna pickle into small pieces.
2; In a bowl, mix steamed rice, chopped komatsuna leaf pickle and toasted sesame oil.
3; Make a triangle shape in a plastic wrap. Wrap with nori seaweed if it’s needed.
<Miwa’s tips> ※Watch more on YouTube!
・Please mix some salt if it’s needed.
・How to make sushi sticky rice! Watch here!
Keep the rice and pickle separately for 2 days in a fridge.