This is the perfect lunchbox food. Try it if you don’t believe us!
1/2 cup sushi rice, cooked according to package directions
100g mushrooms, sliced
1 clove garlic
1 carrot, peeled and shredded
1 spring onion, sliced into matchsticks
1/2 avocado, sliced
1/4 red bell pepper (if following the plan, then take the slice from from the side of the pepper and leave the rest of the pepper uncut; we’ll be using it tomorrow), sliced thinly
4-5 sheets nori
2 tbsp vinegar (rice vinegar, preferably, but cider is also acceptable)
1 tbsp liquid sweetener (we used maple syrup)
1/2 tsp freshly grated ginger
Sweet chilli sauce
1. If you wish to season the cooked rice, heat together the vinegar, sweetener, and salt. Stir through.
2. To cook the mushrooms, fry over a low heat with the garlic until the liquid that they release has been evaporated. You can also add ginger and some soy sauce if desired.
3. To assemble the onigirazu, lay a sheet of nori on a piece of cling film. Spread with a little sweet chilli sauce if desired (although they taste great without!)
4. Moisten hands to put a square of rice in the middle of the nori. Top the rice with some of the cooked mushrooms, carrot, spring onion, avocado, and bell pepper.
5. To fold, bring opposite corners in to just past the centre point, keeping the parcel nice and tight. Repeat with the remaining two corners.
6. Wrap the parcel in cling film and leave for a few minutes to allow the nori to soften.
7. To serve the onigirazu, cut through the centre with a sharp knife, cutting through the cling film.
8. Unwrap to serve, and enjoy.