A japanese-style staple to elevate all your snacking needs.Jump to Recipe
Pretty much everywhere I go, I want to take a delicious snack with me. These Super Simple Sesame Onigiri have traveled with me to far-flung places, tucked into my carry-on but are more famous for their special appearances on bike rides and big adventures in the mountains, stashed in my jersey pocket.
A few notes on prep here:
Flavors are FUN, yes, but they also are the mechanisms by which our bodies nourish themselves. Flavors basically tell our bodies what the food is giving us – on a nutritional and energetic level. Our bodies then prepare enzymes to break those components down, assimilate them, and turn them into fuel for our vibrant lives. We can’t eat just one flavor and get all of the things we need, so learning to track the flavors in our foods helps us to be sure that we’re really getting all of the things we need in our meals. This particular recipe has all six flavors. The more flavors we can enjoy in any meal or food, the happier and more balanced our bodies will be. If you’re wanting to learn more about how the flavors we eat fuel our bodies – energetically and nutritively, check out this little blog post.
A japanese-style staple to elevate all your snacking needs.
In a medium bowl, gently toss the still warm, steaming rice, Bragg’s Liquid Aminos,rice vinegar, tahini, maple syrup and chopped green onions. (Also, the finely chopped greens if using.)
Press the mixture together firmly with a rice paddle to build a bit of startch and stick in the rice. Taste the rice to be sure it’s to your liking, adding additional Bragg’s Maple or vinegar as you wish.
You’ll know the rice is adequately mixed with the liquids when the rice sticks together on the side of the bowl when pressed firmly with the rice paddle. You don’t want any rice crumbling off the sides here, so if that’s happening, keep mixing with intention!
Press the flavored rice into a sheet pan or baking pan, pressing it firmly with the back of the rice paddle to form a large rice cake. Layer all of the rice into the pan. Sprinkle with the sesame seeds and crumbled nori seaweed over the top of the rice.
To make square onigiri suitable for jersey pockets:
Using the end of the rubber spatula, cut the rice cakes into 2×2 or 3×3 inch squares. Wrap individually, then pack and GO!
Alternatively, you can make circular onigiri:
To do so, scoop the flavored rice into your plastic lined measuring cup, pressing it firmly with the rice paddle or rubber spatula. Turn the cup upside down to release the onigiri.
**I love to wrap rice cakes in toasted nori paper. Using nori seaweed strips is much easier than folding an entire piece of nori around the onigiri. To do this, cut your nori sheet into strips. Dab a small amount of water on the nori paper where you want it to stick together, then wrap the nori around the rice cake. Press firmly on the water spot, and add a bit more water if need be. Allow the rice cake to rest – adhered spot down – for a few moments to get it to stick, and repeat with the remaining rice cakes.**