Wash the rice until the water stays relatively clear and cook the rice along with the salt (with the lid on) on low heat until the rice absorbed all the water. Pour the brown rice vinegar onto the warm rice and fold it in. Let it cool off completely.

Cut the nori sheet in 6 strips, so they could go around the bottom of the onigiri.

Slightly wet your hands (this way it's easier to work with the rice and it's not that sticky) and form 6 balls.

Press one ball flat in your hand, spread the peanut butter on one side of the circle (leave out the edges) and fold it together. Now form the onigiri in shape.

Put a nori strip around the bottom. Pour the cashew parmesan on a shallow dish and dip the sides of the onigiri in the vegan parmesan.

Enjoy! (If you don't serve them immediately, I'd suggest storing them in the fridge)