Onigiri, for those of you who don’t know, are the Japanese version of a sandwich. They are typically balls of seasoned rice, with a bit of filling like fish roe in the center, and nori wrapped around the outside. I enjoy them, but making onigiri with brown rice can be tricky. It’s not quite sticky enough unless you play with the water ratio and overcook it. On the other hand, you can take Multigrain Pilaf and reheat it with a bit of water, smear it on nori, toss a little bit of filling in the center, and fold up into neat packets. Not being ovoid in shape, they aren’t truly onigiri. Thus, sandwiches.
3 sheets nori
3/4 to 1 cup cooked brown rice, or multigrain pilaf
1-3 T water
Salt to taste
Optional: peanut sauce
cooked fish, chicken, or meat
rehydrated seaweed, like wakame or hijiki
vegetables, pickled, shredded, and/or cut into matchsticks
Prepare the fillings. Dice any large items, or slice into matchsticks.
Reheat the rice with a little water in the microwave, or on the stove. Add a little water, just enough to make it sticky. Spread 1/3 of the rice on a sheet of nori, 1/2″ from each edge. Lay the fillings on 1/2 of the sheet, 1″ from the outer edges. Fold the nori in half. Repeat with the remaining sheets.