Macrobiotic Brown Rice Onigiri

• 360 ml Uncooked brown rice
• 2 Umeboshi
• 1 approx. 1 1/2 tablespoons Walnuts
• 1 slice Aburaage
• 1 tsp Soy sauce
• 1 Salt
• 1 Nori

1. Soak the brown rice in 400 ml of water overnight.
2. Cook with a pinch of salt in a pressure cooker for 20 minutes.
3. Blanch the aburaage in boiling water to remove any excess oil, and fry in a pan until golden brown.
4. Drizzle with soy sauce to season, and finely chop.
5. Roast the walnuts in the frying pan and chop into fine pieces.
6. Remove the pits from the umeboshi, and mash into a paste.
7. Once the brown rice is done, mix together with the aburaage, chopped walnuts and umeboshi paste.
8. Coat your hands in salt, and form into rice balls.
9. Wrap in nori, and they're done!
10. !

brown rice, walnuts, aburaage, soy sauce, salt

Taken from cookpad.com/us/recipes/147775-macrobiotic-brown-rice-onigiri (may not work)