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RECIPE
12 INGREDIENTS14 STEPS1hr

Sweet Potato & Avocado Yaki Onigiri

5.0
4 Ratings
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.
Sweet Potato & Avocado Yaki Onigiri Recipe | SideChef
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.
Jenessa Gerber
Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
http://jenessasdinners.blogspot.com
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Jenessa Gerber
Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
http://jenessasdinners.blogspot.com
1hr
Total Time
$0.83
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
2 Tbsp
Rice Vinegar
1/2 tsp
3 Tbsp
1 piece
Nori Sheets
3 Tbsp
Low-Sodium & Gluten-Free Teriyaki Sauce
1 Tbsp
Sesame Oil
1 Tbsp
1/2 Tbsp
Fresh Ginger , freshly grated
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Nutrition Per Serving

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CALORIES
359
FAT
6.1 g
PROTEIN
6.5 g
CARBS
69.1 g

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 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 5
Mix together the Low-Sodium & Gluten-Free Teriyaki Sauce (3 Tbsp) , Sesame Oil (1 Tbsp) , Fresh Ginger (1/2 Tbsp) , 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 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 Sheets (1 piece) into 1 1/2 inch strips for later.
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 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 14
Wrap with a piece of nori and dip in teriyaki to enjoy.
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Nutrition Per Serving
Calories
359
% Daily Value*
Fat
6.1 g
8%
Saturated Fat
0.9 g
4%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
69.1 g
25%
Fiber
3.6 g
13%
Sugars
10.0 g
--
Protein
6.5 g
13%
Sodium
552.5 mg
24%
Vitamin D
--
--
Calcium
37.0 mg
3%
Iron
4.2 mg
23%
Potassium
208.0 mg
4%
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