Two Kinds of Onigiri Rice Balls with Corn and Edamame Beans

• 2 rice bowls' worth Warm cooked rice
• 2 tbsp Edamame
• 2 tbsp Corn
• 1 Mayonnaise
• 1 to tatse Salt
• 1 Soy sauce

1. Defrost the frozen vegetables naturally or by boiling.
2. Cut the edamame beans in half as they're big (the skin will peel off easily).
3. Mayo version: Mix half of the edamame and corn with mayonaise and a little salt.
4. Add half of the rice and mix well.
5. Shape into onigiri rice balls.
6. If you squirt too much mayonnaise, the rice won't stick together.
7. Salt version: Mix the rest of the edamame beans, corn, rice and a little salt and shape into onigiri rice balls.
8. You can make two kinds of onigiri.
9. For grilled onigiri: Lightly brush the onigiri with soy sauce, and grill in a oven for about 5 minutes.
10. It'll crisp and smell wonderful.
11. I used a sweet soy sauce form Kagoshima prefecture.
12. Add a pinch of sugar to soy sauce and brush it on the onigiri.

rice, edamame, corn, mayonnaise, salt, soy sauce

Taken from cookpad.com/us/recipes/146740-two-kinds-of-onigiri-rice-balls-with-corn-and-edamame-beans (may not work)