Onigiri is a Japanese snack made of white rice balls that are filled with meat or vegetables and wrapped in seaweed. This recipe ups the nutrition factor by subbing out white rice for brown rice. The addition of a flavourful filling of mushrooms, garlic, ginger, and green onions makes this fun little snack even healthier.
Combine uncooked rice, water, and salt (if desired) into a medium sized pot. Bring to a boil then lower heat to low and simmer, covered, for 40-45 minutes.
In the meantime, prepare your mushroom filling. Heat avocado in a frying pan over low-medium heat. Add it minced mushrooms, minced ginger, minced garlic, sliced green onions, soy seasoning, and white pepper. Cook until mushrooms are soft and dark brown.
Once rice is finished cooking, set it aside until it is cool to the touch.
Fill a small bowl with warm water. Wet your hands, then scoop out about 2 tablespoons (30 mL) of rice. Form into a ball. With your finger, form a small well in the rice ball. Carefully spoon in a teaspoon (5 mL) of mushroom mixture and seal the rice ball together.
Cut out a strip of nori about 1 inch wide and 4 inches long. Gently wet the nori strip and wrap it around the rice ball.
Your brown rice balls will keep in an airtight container for up to 4 days.