2 cups (rice
measuring cup) short or medium grain white rice
fill to water level 2 for “WHITE RICE"
green peas, frozen
edamame, shelled frozen
1/4 cup red beans or kidney beans (canned) drain and rinse
1/2 tsp. salt
1/2 tsp. roasted white
Prepare white rice using
the ingredients listed under “To Cook in the Rice Cooker”. For steps to cook
"white rice," see here.
While the rice cooks,
prepare beans. In a small pan, boil one cup of water with 1/2 teaspoon salt
(not in the ingredients). Add frozen green peas and boil for 3 minutes.
Transfer green peas with boiling water into a bowl and set aside to cool down.
Using the same method, boil edamame for 3 minutes and red beans for only 30 seconds.
When rice completes cooking, transfer rice to
another bowl, sprinkle 1/2 teaspoon of salt and gently fluff with the rice
spatula. Equally divide portions into three bowls, add drained green peas, edamame and
red beans to each and gently mix.
Cut and place a plastic
wrap about 7 to 8 inches long and place in a small bowl. Add 1/2 the amount of green peas rice mixture on top of the plastic wrap. Gather the plastic wrap around the rice and make a
triangular rice ball by squeezing your hands together lightly. The rice ball
should be firm so it does not fall apart, but the rice should remain fluffy and
4 to make two of each kind of onigiri.
Remove the plastic wrap. Sprinkle roasted white sesame seeds on the red beans onigiri. Enjoy!