Recipe

Beet Green Tahini Onigiri Rice Ball Recipe
Ingredients
Enough Japanese short grain white Rice for three rice balls (around 1 cup uncooked rice cooker measure), cooked, fluffed and cooled slightly

Tahini from middle-eastern market (in a glass jar)
water
1/2 tsp or more lime juice, or apple cider vinegar
drizzle of agave nectar or simple sugar syrup (I bet you could make this from coconut sugar if desired!)
salt

beet greens from 3 small beets or 2 medium beets, boiled, rinsed in cold water and drained
2 tbsp. leftover diced roasted Carrot fries [They were cut into thin "french fries", placed on a baking sheet and drizzled with olive oil and a little salt and roasted at 450 until you have yummy caramelized "fries" (turning as needed)]

Large grain salt
sesame seeds, preferably toasted, brown variety (I was out so had to use black)

Directions
Squeeze out any additional moisture from your beet greens and chop them finely. Pour 1/4 cup (or more) tahini into a small bowl. Add water to thin slighly, and whisk together. Add your lime juice and agave nectar and combine. Taste, and adjust sweetness-sour ratio to your preference. Add salt to taste. Add your beet greens and diced roasted carrot mix together.

Place one large piece of saran wrap on your counter and place a triangle-shaped layer of rice on the saran wrap. My triangles are usually around 2 1/2 inches tall. The layer is around 1/2 to 3/4 inch deep, if that makes sense. Place a small spoonful of your tahini-beet green filling in the center of the triangle. If your tahini dressing is very runny, drain some off before adding it to the rice. Cover your spoonful of filling with a layer of rice. Then wrap the triangle up tightly in your saran wrap and press to shape into a firm onigiri. You can shape it more as a circle or a triangle, depending on your mood.

Place onigiri on a serving plate and sprinkle with large grain salt and sesame seeds. Continue until all your rice has been used up and enjoy!