Ingredients (makes 6 pieces)
3 cups sushi rice (cooked and cooled down)
Dried edible flowers
1 tin PYSCIS Blue Mussels in chilli and garlic oil
Miso broth (optional)
Separate the cooked rice into 6 equal portions (wet your hands with a bit of water and rub together to prevent the rice from sticking to your hands)
Pick up one portion of rice and make an indent, placing a mussel or two inside and then fold over and lightly press into a ball. Use the palms of your hands to squeeze the rice into a triangular shape, rotating as you go so it’s even.
Repeat with the remaining portions of rice.
Arrange your sesame seeds or dried edible flowers in a shallow bowl, then place each onigiri in to cover.
Serve in warm miso broth or enjoy as is!