Onigiri (Japanese Rice Balls)
photo by Jonathan Melendez
- Ready In:
8 rice balls
- Cook the rice.
- Keep it warm, but let it cool enough so that it won't burn your hands.
- Cut each nori sheet into 9 strips.
- Wet your hands and sprinkle them with salt to prevent the rice from sticking to them.
- Mold a handful of rice into a triangular shape with an indentation in the middle.
- Press a piece of umeboshi into the indentation you left.
- Wrap the rice and umeboshi in Nori strips.
- Serve immediately or save for later.
Variations: (use plastic food wrap to help mold it, and to keep it off your hands.) fillings: *fuji`kko (preserved sea kelp? I don't know what this is called in english) *bonito flakes (katsuobushi) mixed with soy sauce to make a paste-like filling other variations: *furikake (stuff you sprinkle on rice, like flavouring) various flavours... (furi - "shake" ka`ke -"ontop") I use this for when I make rice, and I want to have a healthy and fast snack in class (I'm a university student). I usually make a batch of rice, and then make 4 or 5 of these, using a new piece of plastic wrap each time. The piece used for each becomes the wrapping for the o`ni`gi`ri, so you can just make it and toss it (not literally...) in your bag. (^_^)
It is ESSENTIAL that you use the right rice here people or this won't work. Real sushi rice has a high starch content which makes it sticky. Really, really sticky! Sho-Chiku-Bai premium sweet rice made by Koda Farms is a great one to use. If you are lucky enough have an Asian grocer nearby you can find it there. If not it can be purchased online.