Cannabis Onigiri

Ingredients

• 400 g 14.1 oz Sushi rice (Japanese short grain)
• 480 ml 2.03 cups Water
• 40 g 1.4 oz Cannabutter
• 1 tsp 1 tsp Salt
• 6 leaves 6 leaves Nori (halved)
• 80 g 2.8 oz Canned tuna (with Kewpie mayo)
• 60 g 2.1 oz Umeboshi (pickled plum, pitted, crushed)
• 60 g 2.1 oz Smoked salmon fillet (in pieces)
• 1 tsp 1 tsp Sesame oil
• 2 tbsp 2 tbsp Sesame seeds

Instructions

1. 1
   Cook rice according to package directions. While hot: stir in cannabutter and salt until dissolved.
2. 2
   Cool until warm to touch (around 104°F/40°C) — important, or you'll burn yourself.
3. 3
   Wet your hands. Sprinkle a little salt on your palms.
4. 4
   Take a portion of rice. Form a small well. Add filling (tuna, ume, or salmon).
5. 5
   Form rice firmly into a ball or triangle. Press hard.
6. 6
   Wrap nori sheet around the bottom. Brush rice with sesame oil.
7. 7
   Garnish with sesame seeds. Serve immediately or wrap in plastic wrap.

Pro Tips

• Add cannabutter to HOT rice — for even distribution across all 12 pieces.
• Wet and salted hands are essential — onigiri will stick otherwise.
• Press firmly — onigiri must be firm enough to hold together when eating.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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