07/20/2022
Our favorite Asian-Inspired lettuce cups & homemade Onigiri 🍙
For the Lettuce Wraps
¼ cup coconut aminos
2 teaspoons sesame oil
1 teaspoon rice wine vinegar
1 tablespoon almond butter
2 teaspoons freshly grated ginger
1 tablespoon olive oil
½ of one onion diced
3 cloves garlic minced
1 pound ground turkey, pork or ground chicken
½ cup shredded carrots
Salt & pepper to taste
3 green onions thinly sliced (optional)
1 head romaine lettuce or bibb lettuce
For the Sauce
¼ cup coconut aminos
1 ½ teaspoons sesame oil
1 teaspoon rice wine vinegar
salt to taste
Instructions
1. In small bowl, whisk together ¼ cup coconut aminos, 2 teaspoons sesame oil, 1 teaspoon rice wine vinegar, 1 tablespoon almond butter, 2 teaspoons freshly grated ginger. Whisk vigorously until all ingredients are fully incorporated.
2. Heat large skillet over medium heat. When warm, add 1 TBS olive oil and swirl pan to coat evenly. When oil is hot and shimmering, add diced onion. Cook 3 minutes or until onion begins to soften,. Cook another 3 minutes or until onion is translucent. Add garlic and cook 30 seconds, or until garlic is fragrant, stirring constantly.
3. Add ground meat to skillet. Cook, crumbling with spatula or wooden spoon, until meat is browned. Add shredded carrots and cook, stirring constantly, until carrots begin to soften, approximately 3 minutes.
4. Pour prepared coconut amino mixture into skillet with ground meat. Stir until ingredients are incorporated. Cook 3-4 minutes, stirring constantly, then remove skillet from heat. Season with salt and black pepper to taste and set aside.
5. Add all sauce ingredients to small bowl and whisk vigorously until ingredients are fully incorporated.
6. Assemble lettuce wraps by spooning 3 to 4 tablespoons of ground pork mixture into center of lettuce leaves or cups. We like to garnish with Daikon Radish for the extra crunch!
🍙 we just use a spoonful of the ground meat from above recipe and mix with handful of organic sushi rice cooked in our $7 rice cooker (best investment ever!) Wet hands and season hands with your favorite salt and make triangular-shaped Onigiri balls. Tightly wrap in Saran Wrap to create the form.
