Onigiri Japanese Rice Ball – Made with Toasted Sesame Salt by Carla DeLangre

This is a great macrobiotic dish that I am copying/pasting from Selina Naturally, to which I am a member.

This is simple, easy to make and oooh so healthy.

 

Ingredients:

  • 2-3 cups cooked organic brown rice or millet
  • 2 tablespoons organic wheat-free tamari
  • 1 organic scallion minced
  • 4 organic umeboshi’s (salted plums) pitted and smashed
  • 1 teaspoon organic rice vinegar
  • 1 tablespoon ground sesame seed salt (gomasio) in a small bowl
  • 1 cup cold water

    Directions:

    With clean hands or a spoon mix together umeboshi, vinegar, and scallions then incorporate the umeboshi mixture to the rice. Roll 1/4 cup of rice into a ball. Dip fingers into tamari and roll the rice ball around hands to coat with tamari. Lightly roll or dust the rice bowl in the ground Toasted Sesame Salt.

    Garnish with nori and greens and serve warm or room tempurature.

    Makes 8-12 rice balls.

    Recipe created by Carla DeLangre.

 

10 thoughts on “Onigiri Japanese Rice Ball – Made with Toasted Sesame Salt by Carla DeLangre

    • Me too! and perfect timing considering I just posted the “Perfect Brown Rice” recipe. Sorry it took me so long to respond. I’m in the midst of Q-end and it is hell.

      • So what did you think of the boil method? I love it. My brown rice turned out awesome. Next weekend I’m going to try cooking the rye berries with the brown rice using that same method to see how it all turns out.

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