Makes 10 onigiri
Ingredients:
- 1 cooked beetroot
- Balsamic vinegar reduction
- Gomashio (roasted sesame seeds mixed with salt)
- 15 raspberries
- 1.5 nori seaweed sheets
- Rice
Process:
- Peel the beetroot and slice it thinly using a mandoline or knife. Season with balsamic vinegar reduction and gomashio.
- In a mold previously soaked in water, add a spoonful of rice, ensuring to create a well. Add beetroot slices and a raspberry. Add another spoonful of rice, close the mold with slight pressure, and unmold.
- Wrap the onigiri with a strip of nori and decorate with beetroot, a small piece of raspberry, and gomashio.
