Macrobiotic Brown Rice Onigiri

Macrobiotic Brown Rice Onigiri

Onigiri with walnuts and umeboshi might sound like a strange combination of flavors, but give it a try.


Uncooked brown rice
2 rice cooker cups (360 ml)
approx. 1 1/2 tablespoons
1 slice
Soy sauce
1 teaspoon
to taste
as needed


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!!

Story Behind this Recipe

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.