Ingredients

For the sushi rice:

• 250g Sushi Rice
• 350ml cold water
• 5 tbsp Rice Vinegar
• 2 tsp sugar
• ½ tsp salt
• 2 Nori sheets, chopped into small flakes

For the onigiri:

• 1 avocado, diced
• 3tbsp peanuts, finely chopped
• 2-3 tbsp sesame oil for frying
• 2-3 tbsp White or Black Roasted Sesame Seeds (optional)
• 2 scallions, chopped
• 1 lime, cut into wedges
• dipping sauce

Instructions

1. Place the sushi rice into a pot and add 350ml of cold water. Cover the pot, bring it to a boil and simmer for 10 minutes. Turn off the heat but keep the lid on and leave the rice to rest for 15 minutes. Then, remove the lid and fluff the rice with a fork or rice paddle. Mix together the rice vinegar, sugar, and salt and pour these over the rice while still hot. Add the nori flakes, and mix gently to combine. Cover with a damp kitchen towel which will help prevent the rice from drying out. Allow to cool completely.
2. Once cooled, place 1 heaped tablespoon of rice on a piece of cling film, flattening it gently into a round shape. Add 2-3 pieces of avocado and 1 teaspoon of chopped peanuts in the middle. Cover with another tablespoon of rice, seal the cling film and twist into a ball. Flatten it slightly with your hands, then carefully remove the cling film. Continue this process with the rest of the rice and fillings until everything is used up.
3. Lightly burst the rice balls with the dipping sauce, and optionally sprinkle with sesame seeds. Heat the sesame oil in a large non-stick pan of skillet or grill. Pan-fry the rice balls on each side for 3-5 minutes, until the rice forms a crisp skin. Serve warm or cold with the remaining dipping sauce and sprinkle with chopped scallion.