Gut Friendly Onigiri with Lacto-Fermented Shiitake Mushrooms

Gut Friendly Onigiri with Lacto-Fermented Shiitake Mushrooms
Makes 4 delicious onigiri

Ingredients:

• 300g Hakucho Organic Brown Mochi Rice (白鳥 Sweet Brown Glutinous Rice)
• 400g water (or follow your rice cooker’s instructions)
• 1 Tbsp Extra Virgin Olive Oil (EVOO)
• ¼ tsp salt
• 4 Tbsp Living Lacto-Fermented Shiitake Mushrooms

Instructions:

1. Rinse the mochi rice thoroughly, then soak it in water for 1 hour.
2. Drain the soaking water. Add 400g fresh water, EVOO, ¼ tsp salt and cook the rice in your electric rice cooker (use the brown rice setting if available).
3. Once cooked, gently fluff the rice.
4. Add the 4 Tbsp of Living Lacto-Fermented Shiitake Mushrooms and mix well.
5. Wet your hands with water and rub a pinch of salt between your palms.
6. Take ¼ of the rice mixture and shape it into a triangle (or round ball if you prefer).
7. Place the finished onigiri on baking paper. Wrap individually for easy transport and eating.

Enjoy them hot, at room temperature, or even cold straight from the fridge — no reheating needed!

Gut-friendly note: The fermented shiitake mushrooms add natural probiotics, making these onigiri extra supportive for your microbiome.