The perfect addition to any Halloween themed bento or lunch box, these Candy Corn Onigiri are sure to please! Dyed naturally using turmeric + beet powder, and shaped with an onigiri mold, they make for a fun-filled treat without all the sugar of Halloween candy. [Vegetarian, Vegan]
- ~ 1.5 cups cooked Japanese short-grain rice, divided into 1/2 cup portions
- 1 teaspoon + 1/2 teaspoon turmeric, divided
- 1/4 – 1/2 teaspoon beet powder
- Onigiri mold
- Plastic wrap
- In a small bowl, mix 1 teaspoon turmeric with 2 tablespoons warm water until dissolved. Feel free to add more turmeric or water as needed to achieve desired color.
- Take one 1/2 cup portion of warm rice, and add your homemade yellow dye. Mix until the rice is evenly colored.
- In a small bowl, mix 1/2 teaspoon turmeric + beet powder with 2 tablespoons warm water until dissolved. Feel free to add more turmeric, beet powder, or water as needed to achieve desired color.
- Take one 1/2 cup portion of warm rice, and add your homemade orange dye. Mix until the rice is evenly colored.
Candy Corn Onigiri:
- With a damp paper towel, wipe the inside of your onigiri mold until it’s completely damp. Fill the base of the triangle with some yellow rice, pressing down lightly with the back of a chopstick or rice paddle until a relatively smooth, flat “stripe” of yellow rice has formed. You’ll want your yellow stripe to take up about 1/3 of the face of your triangle.
- In the empty space left above the yellow rice stripe, add some orange rice. Press down with the back of a chopstick or rice paddle to form a relatively straight, flat orange “stripe” that spreads right across the middle of the triangle. Make sure to leave the tip of the triangle empty.
- Add some of the reserved 1/2 cup of white rice to the empty triangle tip, using the back of a chopstick or rice paddle to press it down into the gap and fill in all the crevices.
- Once your onigiri mold is filled up just past the halfway point (you may need to add a little more of each color of rice), insert the removable top piece and push until it’s fully inserted into the mold. Remove the top piece and flip the rice mold over, making sure to do this over top a sheet of plastic wrap. If your rice mold has little push indents on the bottom, push it gently with your thumb, then gently tap the bottom and sides of the mold until the onigiri slides out.
- Repeat all steps until you’ve used up all your rice. Wrap your onigiri in plastic wrap until ready to serve.
- If possible, I recommend using a different chopstick/rice paddle for each color of rice, both when mixing and pushing it into the onigiri mold – this ensures the different colors don’t mix together.
- You can also add a few squirts of sriracha to your orange rice, both for flavor and additional coloration.
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