I made this one when I was down by the Mexican border in a canvassing program in south Texas. I cheated, using some already-made sticky rice found in the refrigerator or freezer section at WalMart, but any sticky rice should do.
The exact measurements don’t matter so much. I’m pretty sure I used leftover beans from the bean burrito recipe.
- about 4 cups of prepared sticky rice, still warm
- about 1 cup cooked black beans (I recommend using leftovers from the bean burrito recipe, or seasoning and cooking the beans similarly. At least add a little bit of salt and onion and/or garlic powder when cooking).
- about 1/4 cup sauteed onion (if not using bean burrito recipe, which should already have onion)
- 2 slices of roasted red pepper, sliced in half.
- Divide sticky rice into 8 parts.
- Flatten four parts.
- In the center of the four flat parts, add a half slice of roasted red pepper and about 1/4 cup of beans and about 1/4 of the 1/4 cup of onions, if using separate recipe.
- Cover each of the four flat parts with one of the remaining four parts.
- Shape into a ball, or at least a half-ball with a flat bottom.
These keep in the fridge for a few days, and I found them to be quite filling, especially with spring rolls on the side.
Makes four onigiri.
Onigiri is a Japanese rice-ball. In this case, it’s a little Mexican and Japanese.