Organic Onigiri with Avocado Cucumber Salad

Onigiri (also known as omusubi) are the exciting bolder sister to rice balls.

This is a versatile national snack found in homes, convenience stores, and every school in Japan. They are an easy meal that can be held in your hand for an excellent grab-and-go dish. Serve your meal with one of our favourite side salads to compliment the sweetness of the onigiri: a refreshing crunchy cucumber and silky avocado spectacle.  

This Meal Kit comes with everything you need to make a healthy #nutfree and #vegan meal for 2 people! This recipe uses organically grown and locally sourced produce. We assume you have basic kitchen tools, salt, pepper, and olive oil. Please note that allergy preferences and substitutions cannot be accommodated.

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy


1 organic onigiri with avocado cucumber salad

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We heard the key to making delicious onigiri is Love.

Make with intention and while thinking of someone you love. 

Kitchen Supplies

  • Grater
  • Medium pot
  • Colander

Recipe Ingredients    

  • ½ lb. sweet potato 
  • ¾ cups Arborio rice 
  • 2¼ cups water 
  • 1 tbsp. raw cane sugar  
  • 2 tbsp. brown rice vinegar  
  • ½ cucumber  
  • 1 avocado  
  • 1 tbsp. tamari  
  • 2 tbsp. olive oil  
  • 1 pack seaweed snacks  
  • 2 tbsp. Fresh City’s Spicy Sesame Topper  
  • salt, to taste  

ingredients for organic onigiri with avocado cucumber salad

Prepare the Rice and Sweet Potato 

  • Peel the skin of the sweet potato with a vegetable peeler and discard. Grate sweet potato using a grater. Place sweet potato into a medium sized pot. 

peel and grate sweet potato

  • Rinse the rice in a fine sieve under cold water and add it to the medium sized pot with grated sweet potato. Add 2¼ cups water, raw cane sugar, ½ tbsp. brown rice vinegar, and a pinch of salt. Bring to a boil.  

boil rice with grated sweet potato

  • Once boiling, reduce the heat to simmer and cook until sweet potatoes and rice are fully cooked, 20-25 minutes.  
  • Give the pot an occasional stir to avoid burning at the bottom. 
  • Once cooked, pour rice and sweet potato mix into a colander and allow excess liquid to drain and mixture to cool. 

Prepare the Ingredients  

  • Meanwhile, rinse and slice cucumber into thin rounds.  

slice cucumber into thin rounds

  • Halve the avocado. Pit, peel and thinly slice the avocado. 

thinly slice the avocado

  • In a small bowl, mix tamari, 2 tbsp. olive oil, and the remaining brown rice vinegar.  
  • Using a sharp knife or scissors, cut seaweed snacks in half lengthwise. Set aside. 

cut seaweed snacks in half 

  • Pour the Fresh City's Spicy Sesame Mix onto a plate or into a shallow bowl.  

Make the Onigiri 

  • Taste the rice and sweet potato mix and add salt if needed. 
  • Once the mixture has cooled enough to handle, use your hands to form 6 round balls. 

form 6 round balls with rice and sweet potato mix

  • Note: the balls can be delicate so proceed to the next steps with caution.  
  • Place the balls on a flat surface and one at a time, gently press the ball to flatten the top. Use your hands to shape the edges of the ball into a triangle. Repeat with each ball.  

flatten the top and shape the edge of the ball into a triangle

  • Wrap the bottom of each triangle with a seaweed snack.  
  • Pick up the triangle and dip the outer edges on to the plate of Fresh City's Spicy Sesame Mix to coat. Repeat with each triangle.  

dip the outer edges of the triangle with Fresh City's Spicy Sesame Mix

Bring it All Together  

  • Equally divide cucumber and avocado on two separate plates. Drizzle with tamari and vinegar mix. Sprinkle with the extra Fresh City's Spicy Sesame Topper and seaweed snacks. 
  • Add 3 Onigiri triangles to each plate, serve and enjoy! 

two plates of onigiri triangles with avocado and cucumber