Spinach Onigiri Rice Ball Recipe
2 scoops of high quality, Japanese short grain white rice
Kosher salt
Black sesame seeds (kurogoma)

Snog-worthy Sesame Spinach Filling:
1 bunch spinach, stem cut off and washed thoroughly
Water, to cover one inch of dutch oven with lid

Goma (Sesame) Sauce:
2 tbsp tahini (sesame paste)
1 tbsp sugar (plus a dash or two)
1 tsp toasted sesame oil
1 1/2 tbsp rice vinegar
1 1/2 tsp crushed ginger (sold at Trader joes in a jar or found at an Asian market in a tube)
1 small or 1/2 large garlic clove, pressed
sweet paprika
1/4 tsp chili sauce (vietnamese sweet spicy rooster sauce)
salt to taste (don’t be shy!)

Start your rice in a rice cooker. Prepare filling.

Bring water to a boil in the bottom of your dutch oven and add your chopped fresh spinach. Cover, lower temperature, and simmer for 10-15 minutes or until silky soft. Remove from water and drain, reserve.

Combine ingredients for Goma Sauce in a small dish and mix until creamy, like miso in texture. Taste and adjust seasonings until perfect for your taste buds.

Take drained chopped spinach and combine with enough goma sauce to make a delicious filling but not enough to overwhelm the spinach. You will have a fair amount of goma sauce left over for topping the onigiri or to use in other recipes

When rice is done, fluff it and let sit on warm for a few minutes. Then take a thick piece of saran wrap or cut open thick sandwich bag (to protect your hand from the heat) and place in a small rice bowl. Sprinkle with kosher salt and place enough rice to lightly cover the bottom. Put some filling on top of the rice and cover with a light layer of rice. Bring the bag edges together and press between the hands to form a triangle with fillings neatly enclosed inside. Put a dab of Goma paste in the center of the triangle to serve.

Enjoy these yummy, yummy vegan onigiri!