Macrobiotic Brown Rice Onigiri

I had brown rice balls with walnuts at a summer festival. They were so delicious so I decided to try making them myself, and I also added in aburaage to mix things up a little.

Chewy brown rice and crunchy walnuts make a great combination. Adding the aburaage makes them more filling. Recipe by Oshio

I had brown rice balls with walnuts at a summer festival. They were so delicious so I decided to try making them myself, and I also added in aburaage to mix things up a little.

Chewy brown rice and crunchy walnuts make a great combination. Adding the aburaage makes them more filling. Recipe by Oshio

cookpad.japan @cookpad_jp

I had brown rice balls with walnuts at a summer festival. They were so delicious so I decided to try making them myself, and I also added in aburaage to mix things up a little.

Chewy brown rice and crunchy walnuts make a great combination. Adding the aburaage makes them more filling. Recipe by Oshio

I had brown rice balls with walnuts at a summer festival. They were so delicious so I decided to try making them myself, and I also added in aburaage to mix things up a little.

Chewy brown rice and crunchy walnuts make a great combination. Adding the aburaage makes them more filling. Recipe by Oshio

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Ingredients

360 mlUncooked brown rice
2Umeboshi
1approx. 1 1/2 tablespoons Walnuts
1 sliceAburaage
1 tspSoy sauce
1Salt
1Nori

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Steps

1

Soak the brown rice in 400 ml of water overnight. Cook with a pinch of salt in a pressure cooker for 20 minutes.
2

Blanch the aburaage in boiling water to remove any excess oil, and fry in a pan until golden brown. Drizzle with soy sauce to season, and finely chop.
3

Roast the walnuts in the frying pan and chop into fine pieces. Remove the pits from the umeboshi, and mash into a paste.
4

Once the brown rice is done, mix together with the aburaage, chopped walnuts and umeboshi paste. Coat your hands in salt, and form into rice balls.
5

Wrap in nori, and they're done!!