This avocado onigiri sushi recipe reimagines two classic Japanese dishes - onigiri and sushi – to create a flavorful appetiser. Onigiri is a traditional Japanese rice ball, formed in different shapes (triangular or cylindrical being the most common) and wrapped in nori. They can have sour and salty fillings, but unlike sushi, use plain, steamed and lightly salted rice. However, with this avocado onigiri recipe, the plain rice gets swapped with vinegared rice (commonly found in sushi). And diced avocado becomes part of the filling. This is excellent for those days when you’re tired of recycling through the same avocado recipes but still want to include the green fruit in your diet. While the ongiri recipe is fairly easy to follow, it does require precision in terms of ingredients being used (such as the type of rice) and the practised rolling of rice balls and nori sheets. Opt for a slow and steady approach, and you’ll nail this avocado recipe in no time!

Sushi is traditionally made from tuna or other types of seafood. But today, sushi has multiple vegan varieties that replicate the texture and mouthfeel of the original but with plant-based ingredients. Like the vegan tomato sushi that’s made from blanched tomatoes, vinegared sushi rice, and pantry spices. Perfect as an appetiser or even a light dinner.

Savoury miso broth with tofu, wakame, and the rich umami depth of homemade dashi stock. Light yet comforting, this Japanese classic is easy to make and packed with flavour. Simply stir miso paste into warm dashi, add soft tofu and seaweed, and enjoy a nourishing bowl in minutes.