Onigiri is an affordable, portable, and easily infusable recipe.
All you really need to make this recipe is a cup of rice and the fillings of your choosing. Use fresh, frozen, or canned salmon or tuna, kimchi, or seaweed salad and jazz it up with plenty of flavor and cannabinoids. Seal the deal with a sheet of nori, and enjoy.
This recipe also allows you to choose between cannaoil, cannasugar, or cannasalt for infusion – you can also use all three!
Let’s get spirited away with this cannabis-infused onigiri using Ardent technology:
- 1 cup of white sushi rice, cooked (and lightly seasoned with mirin)
- Dried seaweed sheets
- 1 salmon filet (can sub with tuna)
- 1 – 2 tablespoons cannabis-infused oil (can use coconut, EVOO, or sesame oil)
- Cannasalt and black pepper, to taste
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon cannasugar
- 1 tablespoon kewpie mayo
- Bring 2 cups of water to a boil on the stovetop, and once it’s at a rolling boil, add in 1 cup of rinsed white rice, a teaspoon of oil, and a sprinkle of salt. Close the lid and cook for 15 minutes without removing the lid. Once it’s complete, add a dash of mirin and stir.
- In a bowl, combine cannasugar, soy sauce, and rice vinegar. Mix and set aside.
- In a frying pan, add 1 – 2 tablespoons of cannabis-infused oil and put the flame on low heat. Once the oil is warmed, add a salmon filet to the pan and cook the salmon, seasoning with salt and pepper on each side.
- Break the salmon up into small pieces in the pan to ensure it’s cooked thoroughly, and pour the soy sauce mixture over top, cooking for another minute or two. Remove the salmon from heat and mix in some kewpie mayo.
- Form a rice ball with your hands, and place it on a plate.
- Add a small amount of salmon over the rice ball.
- Form another rice ball and place it on top of the salmon.
- Carefully, form the sandwiched rice into a triangle.
- Add a piece of dried seaweed to the bottom of the onigiri and enjoy!