I opened a box of Koda Farms Kokuho Rose brown rice. It's an organic heriloom varietal grown in Northern Caliornia near Merced by the Koda farmily. I love their brown rice. I soaked the rice overnight and cooked it in a rice cooker on the brown rice setting. It came out fluffy and sticky - an important factor when making onigiris. I made two onigiris - one coated with white sesame seeds and the other with Aonori flakes. The only seasoning is salt. This could have made a satisfying lunch but since i had some fermented soy beans (Natto) in the fridge, I decided to put it on top of my Aonori onigiris. Natto plain tastes plain and slightly cheesy. Add a little soy, and the flavor becomes milder, even sweeter. These onigiris were my lunch and dinner.
I love rice with Natto so much that i can easily say that this could be my last meal. Some may find Natto horribly slimy and stinky but you can imagine how Asians felt when they encountered cheese. It's all a matter of getting used to it and acquiring a taste for something fermented. Natto does your body good. It aids in digestion and it's full of minerals and fiber, and low in calories. The combination of natto and brown rice makes a perfectly balanced meal.