The Plantiful Plate by Christine Wong shows us how to make onigiri in tons of different ways, so you can have it in whatever flavor you like! A traditional Japanese version of fast food, these rice balls are seasoned and sometimes stuffed with a filling for a tasty breakfast or snack. Just choose your favorite combination:

1. Rice (2 cups)

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• Purple sticky
• Short-grain brown
• Short-grain white

2. Additions

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• 1 tablespoon rice vinegar + ½ teaspoon salt

3. Wrap (Optional)

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• Nori seaweed strips
• Perilla/shiso leaves

4. Filling (8 teaspoons)

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• Adzuki beans (cooked)
• Carrot Lox
• Mock “Tuna” Salad
• Mushroom Tapenade
• Pickles
• Tomatuna

Example Recipe: Carrot Onigiri

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Christine Wong’s book, The Plantiful Plate, shows you how to make an amazing example of onigiri with this carrot onigiri that is full of delicious flavor and delightful to eat! Try it for yourself. Makes 8 pieces.

• 1 cup short- grain white rice
• 1 cup short-grain brown rice
• 3 1/2 cups filtered water
• 1 carrot, finely chopped
• 1 or 2 chard leaves, finely chopped
• 1 tablespoon rice vinegar
• 1/2 teaspoon salt
• 3 tablespoons sesame seeds

Method:

1. Combine the rice varieties in a fine-mesh sieve and rinse well. Drain and transfer to a saucepan with a tight- fitting lid.
2. Add the water and place over high heat. Bring to a boil. Cover immediately, reduce the heat to low, and simmer for 20 to 30 minutes, or until all the liquid is absorbed. Remove from the heat.
3. Stir in the chopped carrot, chard leaves, rice vinegar, and salt. Cover with a dish towel and set aside to cool slightly (it will be warm but not too hot to handle).
4. Wet your hands with warm water to keep the rice from sticking to them. Place a scant 1/2 cup of the mixture in the palm of your hand and slightly flatten it. Firmly press until a tight ball forms. Gently roll the ball in the sesame seeds and transfer to a plate. Continue with the remaining mixture until all of it has been used.