Japanese onigiri rice balls with Asian vegetables

For the onigiri balls: Place the sushi rice in a sieve and rinse under cold water. Drain the rice and cook in water until the liquid is completely absorbed. Let the rice cool down completely.

Meanwhile, heat Reisessig with Salt and optional sugar while stirring until the sugar has dissolved. Let the mixture cool down and use it to marinate the cold rice. Use scissors to cut the nori sheets into very small pieces. Add the nori flakes and flaxseed to the rice and mix to a sticky mass. Form balls out of the mixture with wet hands and flatten them slightly.

Heat four tablespoons of sesame oil in a pan and fry half of the balls in it on both sides. Repeat the process with the remaining four tablespoons of sesame oil and the remaining balls.

For the Asian vegetables: Clean and finely slice the white cabbage. Wash and trim the carrots and cut into fine strips with a vegetable peeler. Wash the peppers, clean and cut into fine strips.

Heat the sesame oil in a pan and fry the vegetables in it. Deglaze with Sojasauce and hot chili sauce and season with Salt and pepper. Place the vegetables in deep plates and arrange the onigiri balls on top. Peel the avocado, remove the stone and cut into thin slices. Serve the Asia salad garnished with the avocado slices.