Wild rice and rocket onigiri sushi salad

Tales of a Kitchen / Wild rice and rocket onigiri sushi salad

So many name changes for this recipe. And so much confusion. From sushi plate. To sushi ball salad. To onigiri salad. To what not. But sushi is not sushi it seems if it’s a ball. And onigiri is not onigiri if the rice is made with rice vinegar. And sushi is bite sized, which the recipe is, but darn it, still a ball, so not sushi. And onigiri is a ball, but not bite sized, so think again. Bottom line, this recipe does not fit either or, but it’s a bit of both. So there you go, judgment call, the name is a bit of both.

My intentions were good, somewhere mid day last Sunday. I aimed for sushi, prepped the rice and all, but by dinner time the day turned mellow and sushi never eventuated. Freestyle balls seemed more effortless.

Tales of a Kitchen / Wild rice and rocket onigiri sushi salad

Tales of a Kitchen / Wild rice and rocket onigiri sushi salad

I chose to use a 50-50 mix of wild rice and white sushi rice and it turned out beautiful. It’s sticky, but also boosts more goodness. It’s high in protein, a good source of fiber, folate, antioxidants, phosphorous and magnesium. Unlike white rice, which is a refined carb that gets quickly absorbed into the bloodstream and can spike blood sugar levels, wild rice is a healthier whole grain option.

Also, I had this salad with a quarter of an avocado and you should too. In my silly Sunday daze, I simply forgot to photograph the avocado. But it was there, on my dinner table and it is a must when you make it.

Tales of a Kitchen / Wild rice and rocket onigiri sushi salad

Wild rice and rocket onigiri sushi salad

Serves 2-3

Ingredients

  • 1 cup wild rice
  • 1 cup sushi rice
  • 1 TBSP tamari
  • 1/4 tsp sesame oil
  • 1 TBSP rice vinegar
  • 4 cups water
  • 1/2 cup sesame seeds
  • 3-4 handfuls rocket leaves
  • 1/2 avocado, thinly sliced
  • 2 nori sheets, cut into quarters and then again halved
  • wasabi, to serve

Steps

  1. Rinse the rice under cold water, twice.
  2. Add the rice, 4 cups water, tamari, rice vinegar, sesame oil to the rice cooker and cook.
  3. While the rice is cooking, add the sesame seeds to a small pan on medium low heat and toast until golden and fragrant. Stir often so they don’t burn. Should take a good 4-5 minutes.
  4. Once done, transfer to a bowl and set aside to cool.
  5. Prep the rocket and nori and arrange on the serving plate.
  6. Once the rice is cooked, transfer to a bowl and fluff it a bit.
  7. Once it cools down slightly and is ok to handle, add 1/3 cup sesame seeds and mix through evenly.
  8. Roll into bitesized balls and arrange on top of the rocket leaves.
  9. Roll half the balls in more toasted sesame seeds (never too much!).
  10. Serve with avocado, nori and a bit of wasabi.
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