Brown Rice Onigiri with Cashews

Brown Rice Onigiri with Cashews

Don’t be intimidated by the many steps! Once you master how to make sticky rice easily, the rest is a cinch. Great for food on the go – onigiri are traditionally served in Japan as an easy lunch or portable meal. Make ahead and serve with many types of meals.

Brown Rice Onigiri with Cashews
Yields: 6-8 servings
  • 1 cup short grain brown rice, soaked 4 hours or overnight*
  • 2¼ cup filtered water
  • ½ teaspoon sea salt
  • ¼ cup rice vinegar
  • 1 T. sesame oil
  • ½ cup raw cashews, chopped
  • Sea salt, as needed
  • ¼ cup black sesame seeds
  1. Rinse the soaked rice 3 times by first draining off the soaking liquid, and filling the pot with rice and plenty of water to cover, rinsing the rice with your hands well so the liquid turns a white starchy color. Rinse the water out by tipping the pot, careful to not lose the rice! Fill the pot again with water and repeat twice more. This step makes the rice nice and sticky in a traditional sense.
  2. Now you are ready to cook the rice: Add 2¼ cups water to the soaked and rinsed rice (be sure no rinse water remains) and add the salt. Bring to a boil then reduce the heat to a simmer for 35 minutes. Turn off the heat and allow the rice to steam for 5-10 minutes.
  3. Spread the rice out on a baking sheet to cool quickly, enough that you can work it with your hands. Sprinkle the rice evenly with 2 T. rice vinegar and 1 T. sesame oil.
  4. Pulse the cashews in a food processor until evenly chopped and sprinkle over the rice. Place the rest of the rice vinegar in a small bowl so you can use it to keep your hands moist for rolling.
  5. Mix the rice and cashews with your hands, and roll small (about ⅓ cup) rice balls, moistening your hands with the vinegar as you go to prevent sticking. Repeat until rice is finished. Sprinkle top with black sesame seeds and serve room temperature or chill and enjoy straight out of the fridge! Delicious.

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