RAINBOW ONIGIRI WITH Herbal Color-Changing Magic

Inspired by ancient Shinto tradition, Onigiri were once shaped to honor sacred mountains—offered as protection and devotion for the journey ahead. In this recipe, each rice triangle becomes a modern ritual, infused with the vibrational color of plant medicines.

Golden Sun Milk, Butterfly Pea, Matcha, and Rose root each Onigiri in a different energetic current, while marinated tofu, fermented veggies, and seasonal produce offer grounding nourishment. Wrapped in nori or shiso, these vibrant creations are more than food—they're (delectable) edible prayers.

RECIPE

Prep time: 30 minutes
Yield: 2 onigiri
Category: snacks, savory
Recipe by: Tara Lanich-LaBrie

Ingredients:

• 1/2 cup sushi rice (x4 to make 4 different colors) or other short grain white rice
• 3/4 cups water (x4)

For Blue:

• 1 tsp Butterfly Pea Flower Powder 

For Yellow:

• 1 tsp Golden Sun Milk

For Green:

• 1 tsp Matcha 

For Pink:

• 1 tsp Rose Powder
• 1/2 teaspoon black carrot or beet powder (for color)

For all the Onigiri: 

• 1 half of a block of firm tofu, chopped into very small cubes
• 1 Tbsp soy sauce 
• 1 tsp chili crisp
• 1/4 tsp ginger root (fresh or dry)
• 1/2 tsp rice vinegar or lime juice
• 1/2 tsp maple syrup
• 1/4 cup assorted seasonal vegetables like cucumber, pepper, carrot, or chopped tomato, diced
• 1/4 cup fermented vegetables of your choice
• 2-3 sheets of nori seaweed
• Optional: shiso leaves in place of seaweed on the outside of the rice
• Optional: 1/4 cup of gomasio and/or toasted sesame seeds with salt.

Directions:

1. Prepare the rice as directed, stirring in the different colored powders for each batch. (You can also make larger batches of each and freeze the extra rice after it is done cooking and is cooled.)  
   
   
2. While the rice is cooking, prepare the marinated tofu and cut up your vegetables. 
   
   
3. For the tofu, chop into small pieces and place in a small bowl. In another small  bowl mix together the soy sauce, chili crisp, ginger, rice vinegar, and maple syrup and pour the marinade over the top of the tofu, mixing well. Let it sit for at least 10 minutes, but can be as long as overnight in the refrigerator. 
   
   
4. Let the rice cool enough to be able to handle it, but it can be slightly warm--this can make it easier to mold and stick together. 
   
5. Cut the nori paper into strips to wrap almost the whole way around the onigiri and set them aside. Most nori has perforated lines in it-you can follow these or just cut strips about 2" x 6". You can also use one larger leaf of Shiso if it is available. 
   
   
6. Have a bowl of water with a few drops of olive or sesame oil in it to dip your fingers in as you sculpt the rice. 
   
   
7. Scoop about 3-4 Tbsp of rice into your hand and mold it into a ball, and then form it into a 3-D triangle. 
   
   
8. Use your thumb to indent the middle, and place a little of the tofu, veggies and ferment in the center. Cover the opening with a little more rice. Wrap it with a strip of nori if you are eating right away or wrap up the rice triangle to save for later. 
   
   
9. Serve as is or make a sauce using 2 Tbsp soy sauce, 1 tsp rice vinegar and chopped green onion.    
   
   
10. The onigiri can be made in advance and wrapped up in plastic wrap or beeswax wrap and stored for up to 5 days in the refrigerator. Just wrap in nori or a shiso leaf before serving!