Surprise Sticky Rice Sandwiches - alive magazine

Name: Surprise Sticky Rice Sandwiches - alive magazine
Ingredients: 2 cups (500 mL) sushi rice; 2 cups (500 mL) cold water, plus more for rinsing; 1/4 cup (60 mL) + 2 Tbsp (30 mL) unseasoned rice vinegar; 1 Tbsp (15 mL) organic cane sugar; 3/4 tsp (4 mL) salt; 2 Tbsp (30 mL) water; 1/2 cup (125 mL) cooked chicken or sustainable canned tuna or salmon mixed with 1/2 tsp (2 mL) sodium-reduced soy sauce; 1 1/2 Tbsp (22 mL) peanut butter (or sunflower butter) and 1 1/2 Tbsp (22 mL) jelly; 3 packed Tbsp (45 mL) diced dried fruit (prunes, figs, apricots) or fresh fruit (grapes, plums, peaches)

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These Japanese onigiri rice triangles can be filled with anything—peanut butter and jelly, leftover chicken, sustainable canned salmon, or fresh fruit.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

2 cups (500 mL) sushi rice
2 cups (500 mL) cold water, plus more for rinsing
1/4 cup (60 mL) + 2 Tbsp (30 mL) unseasoned rice vinegar
1 Tbsp (15 mL) organic cane sugar
3/4 tsp (4 mL) salt
2 Tbsp (30 mL) water
1/2 cup (125 mL) cooked chicken or sustainable canned tuna or salmon mixed with 1/2 tsp (2 mL) sodium-reduced soy sauce
1 1/2 Tbsp (22 mL) peanut butter (or sunflower butter) and 1 1/2 Tbsp (22 mL) jelly
3 packed Tbsp (45 mL) diced dried fruit (prunes, figs, apricots) or fresh fruit (grapes, plums, peaches)