RECIPE
Filling:
1/2 medium avocado, mashed
1/3 cup cooked edamame, at room temperature
1/4 cup carrots, finely diced
1 Tbsp. green onion, finely chopped
1/2 tsp. gluten-free soy sauce
1 cup water
1/2 tsp. sea salt
4 cups cooked “sushi” rice, at room temperature
1 large sheet of toasted nori, cut into 8 small rectangles (I used the size for making sushi)
To a bowl, add avocado, edamame, carrots, green onions, and soy sauce. Stir well. Combine water and sea salt in another bowl. To assemble the onigiri: wet hands in salt water (and re-wet as needed), take 1/2 cup of rice in one hand, make a small hole in the center, fill with a scoop of the avocado mixture, put a little more rice on top, compress and shape into a rounded triangle, and wrap a piece of nori around the bottom. Repeat with the remaining ingredients. Makes eight onigiri. If you don’t plan on eating these right away, you can wait to wrap with the nori until just before serving.
If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!
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Email: somethingvegan@gmail.com
