<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>
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.
<MIWA’s recommendations♡>
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-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!
2021/01/22 MIWA
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