Ingredients (makes 8 onigiri):
To Cook in the Rice Cooker:
- 2 cups (rice measuring cup) short or medium grain white rice
- Water to fill to water level 2 for "WHITE RICE"
For Vegetable Furikake:
- 1 Tbsp. sesame oil
- 1 small carrot, diced
- 1/3 cup daikon, diced
- 2 cups kale leaves, chopped into small pieces
- 1 Tbsp. shoyu (soy sauce)
- 1 Tbsp. mirin (Japanese sweet rice wine)
- 1/2 tsp. sugar
- 1/4 tsp. salt
- 1 tsp. toasted white sesame seeds
Prepare white rice using the ingredients listed under “To Cook in the Rice Cooker”. For steps to cook white rice, see here.
While rice cooks, make furikake. Heat sesame oil in a frying pan over medium heat. Add carrot, daikon, kale to the pan and sauté for 3 minutes.
Add shoyu, mirin, sugar, salt to the pan and sauté more 3 minutes or until liquid is almost evaporated, then add sesame seeds.
When rice completes cooking, transfer rice to another bowl, sprinkle furikake from step 3 and gently fold with the rice spatula.
Cut and place a plastic wrap about 7 to 8 inches long and place in a small bowl. Add 1/8 of mixed rice 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 not smashed. Repeat this step to make seven more onigiri.
Remove plastic wraps from onigiri and plate.