Roasted Sweet Potato and Edamame Onigiri

Ingredients

• 1 large Sweet potato
• 4 cups Cooked Japanese rice
• 1 cup Edamame (shelled)
• 1 tablespoon Soy sauce
• 1 teaspoon Sesame oil
• 4 sheets Nori seaweed sheets
• 1/2 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Dice the 1 large sweet potato into small cubes, about 1.27 cm in size. In a bowl, toss the sweet potato cubes with 1 teaspoon of sesame oil and 1/2 teaspoon of salt until evenly coated.
3. 3Spread the coated sweet potato cubes in a single layer on a baking sheet. Roast for 25-30 minutes, or until the sweet potato is tender when pierced with a fork and has slightly caramelized edges.
4. 4In a large bowl, combine the 4 cups of cooked Japanese rice, the roasted sweet potato, and the 1 cup of edamame (shelled).
5. 5Stir in the 1 tablespoon of soy sauce until everything is well combined.
6. 6Lightly wet your hands with water to prevent sticking. Take a generous handful of the rice mixture and firmly shape it into a triangle. Repeat this process until all the mixture is used.
7. 7Cut each of the 4 nori seaweed sheets into strips, approximately 2.54 cm wide. Wrap one strip of nori around the bottom edge of each onigiri triangle.

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