By Nin-Nin on April 21, 2003
Photo by Heather Sullivan
Photo by Heather Sullivan
"Onigiri! A staple in the Japanese boxed lunch (bento), it adds character to otherwise plain rice. Makes it easier to eat when taking your lunch with you. Also great with Ramen noodles! Use your imagination on onigiri, there is no end to the variety available. A great way to get rid of left over rice from a previous meal. Practice this one, it may take a few tries before you learn to make a consistent shape and size each and every time. It should look like a triangle with 3 dimensions. Brings back memories of Shinkansen stations =)."
Serving Size: 1 (0 g)
Servings Per Recipe: 1
"Some people might dislike umeboshi. Also popular filling to put in Onigiri in Japan are: tuna salad, ground chicken cooked in teriyaki sauce, cooked sea weed strips, even sausages! Anything can go and they all taste great!"
"Really love these! You might want to add that if you should wash the rice before making(Sometimes it says this on the packages of rice-but just in case it doesn't I thought I'd mention it). It helps it stick together. I like cucumber in mine."
"Don't be afraid to try unorthodox fillings - I'm not big on umeboshi, but I've used mini Dill Pickles... mmm!"
"I thought this recipe was very helpful! This is a great and simple way to have fun with lunch! I loved it!"
"I always waned to try onigiri... now i finally have the chance... can't wait... this helped me a lot... the explanations were great!"
"We are vegetarians and trying to save for the down payment on a house. We discovered onigiri and LOVE them. These instructions are the best on the net. We use all sorts of unorthodox filling and mix-ins. My partner's favorite is curry sauce and peas mixed into the rice with chopped roasted almonds pressed into the outside, WITH nori. Mine has cooked azuki beans, "katsuo mirin" furikake, and a dab of akamiso, mixed into the rice. "
"These turned out just perfectly, and they tasted wonderful. I did them with a honey-raosted almond inside and sprinkled with sesame seeds, the tiny bit of sweetness inside was a nice contrast to the lightly salted outside."
"I love making these. I've tried them plain, with the salt & 5-spice outside, topped with black sesame seeds and also filled with canned tuna mixed with mayonnaise. They're a great introduction to japanese snack food because they're so simple to make but they're pretty filling since they're almost all rice. Pretty wholesome food with the emphasis on "pretty"."