Sweet Potato & Avocado Yaki Onigiri

12 INGREDIENTS • 14 STEPS • 1HR

Sweet Potato & Avocado Yaki Onigiri

Besides road trips or picnics, onigiri makes a great party finger food. If you've ever been tempted to make sushi but found all the chopping and rolling a hassle, onigiri make an excellent alternative.
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Besides road trips or picnics, onigiri makes a great party finger food. If you've ever been tempted to make sushi but found all the chopping and rolling a hassle, onigiri make an excellent alternative.
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Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com

1HR

Total Time

Ingredients

Servings
4
us / metric
Short Grain White Rice
1 1/2 cups
Short Grain White Rice
Granulated Sugar
1 Tbsp
Granulated Sugar
Rice Vinegar
2 Tbsp
Rice Vinegar
Salt
1/2 tsp
Salt
Sweet Potato
1/2
Sweet Potato
Avocado
3 Tbsp
Avocados
Nori Sheet
1 piece
Nori Sheets
Teriyaki Sauce
3 Tbsp
Teriyaki Sauce
low-sodium and gluten-free
Sesame Oil
1 Tbsp
Sesame Oil
Honey
1 Tbsp
Honey
Fresh Ginger
1 tsp
Fresh Ginger, freshly grated
Sesame Seeds
1 Tbsp
Sesame Seeds

Nutrition Per Serving

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Calories
361
Fat
6.1 g
Protein
6.5 g
Carbs
69.5 g
Love This Recipe?
author_avatar
Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com

Cooking Instructions

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step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
Bring the Short Grain White Rice (1 1/2 cups) and 2 cups of water to a low boil on the stove top, then lower the heat and cover for 20 minutes until rice has absorbed all the water and is sticky.
step 2 Bring the Short Grain White Rice (1 1/2 cups) and 2 cups of water to a low boil on the stove top, then lower the heat and cover for 20 minutes until rice has absorbed all the water and is sticky.
step 3
Remove from heat and let sit, covered, for 10 minutes.
step 4
While the rice cooks, prepare the sweet potato filling by peeling the Sweet Potato (1/2) and cutting it into 1/4 inch slabs. Square the slabs down to size, depending on what you will use for your onigiri mold.
step 4 While the rice cooks, prepare the sweet potato filling by peeling the Sweet Potato (1/2) and cutting it into 1/4 inch slabs. Square the slabs down to size, depending on what you will use for your onigiri mold.
step 5
Mix together the Teriyaki Sauce (3 Tbsp), Sesame Oil (1 Tbsp), Fresh Ginger (1 tsp), and Honey (1 Tbsp) in a bowl and toss the squares of sweet potato to coat lightly. Save the remaining sauce.
step 5 Mix together the Teriyaki Sauce (3 Tbsp), Sesame Oil (1 Tbsp), Fresh Ginger (1 tsp), and Honey (1 Tbsp) in a bowl and toss the squares of sweet potato to coat lightly. Save the remaining sauce.
step 6
Spread the squares on a baking sheet and bake for about 20 minutes, flipping halfway through.
step 6 Spread the squares on a baking sheet and bake for about 20 minutes, flipping halfway through.
step 7
When the rice has cooled a bit, dissolve the Granulated Sugar (1 Tbsp) and Salt (1/2 tsp) in the Rice Vinegar (2 Tbsp) and add the solution to the rice. Fluff with a fork until the rice is evenly coated.
step 7 When the rice has cooled a bit, dissolve the Granulated Sugar (1 Tbsp) and Salt (1/2 tsp) in the Rice Vinegar (2 Tbsp) and add the solution to the rice. Fluff with a fork until the rice is evenly coated.
step 8
Meanwhile, cut the Nori Sheet (1 piece) into 1 1/2 inch strips for later.
step 8 Meanwhile, cut the Nori Sheet (1 piece) into 1 1/2 inch strips for later.
step 9
Slice and dice the Avocados (3 Tbsp) for the filling.
step 9 Slice and dice the Avocados (3 Tbsp) for the filling.
step 10
When the rice and sweet potato are both cooked and cooled, you are ready to assemble the onigiri. While you don't need to use a mold and can shape the onigiri by hand, for an even look use a cookie cutter or measuring cup.
step 11
LIne a measuring cup with plastic wrap for easy removal. With wet hands, press about 2 tbsp. of rice into the mold. Layer in a piece of sweet potato dipped in the remaining teriyaki sauce, along with a piece of avocado.
step 11 LIne a measuring cup with plastic wrap for easy removal. With wet hands, press about 2 tbsp. of rice into the mold. Layer in a piece of sweet potato dipped in the remaining teriyaki sauce, along with a piece of avocado.
step 12
Wet your hands again and top with another 2 tbsp. of rice. Flip and tap onto a plate, pulling the plastic wrap a little to remove.
step 12 Wet your hands again and top with another 2 tbsp. of rice. Flip and tap onto a plate, pulling the plastic wrap a little to remove.
step 13
Once you've formed all the onigiri, sprinkle with Sesame Seeds (1 Tbsp) and grill in pan with just a little sesame oil. Each side should brown in about 3-4 minutes on high heat.
step 13 Once you've formed all the onigiri, sprinkle with Sesame Seeds (1 Tbsp) and grill in pan with just a little sesame oil. Each side should brown in about 3-4 minutes on high heat.
step 14
Wrap with a piece of nori and dip in teriyaki to enjoy.
step 14 Wrap with a piece of nori and dip in teriyaki to enjoy.

Tags

Dairy-Free
4th of July
Grill
Back to School
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegetarian
Game Day
Rice
Japanese
Labor Day
Memorial Day
Vegetables
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