Macrobiotic Brown Rice Onigiri

1. 1

   Soak the brown rice in 400 ml of water overnight.

2. 2

   Cook with a pinch of salt in a pressure cooker for 20 minutes.

3. 3

   Blanch the aburaage in boiling water to remove any excess oil, and fry in a pan until golden brown.

4. 4

   Drizzle with soy sauce to season, and finely chop.

5. 5

   Roast the walnuts in the frying pan and chop into fine pieces.

6. 6

   Remove the pits from the umeboshi, and mash into a paste.

7. 7

   Once the brown rice is done, mix together with the aburaage, chopped walnuts and umeboshi paste.

8. 8

   Coat your hands in salt, and form into rice balls.

9. 9

   Wrap in nori, and they're done!

10. 10

    !

* Per serving · 4 servings · Values may vary.

No additional tips available.