Steps
Step-by-step
1 Cook the rice according to package or rice cooker directions. Let cool just enough to handle with your hands. 2 While the rice is cooking, prepare your fillings. 3 Fill a bowl with salt water to rinse your fingers and season the onigiri. You can fill and shape the onigiri using two different methods: 4 Method 1: Wet your hands in the salt water. Take two large spoonfuls of rice into one hand (carefully; the rice is hot), and gently squeeze and flatten it with the other. Make an indentation in the middle, and put some of the filling into the center. Be a little careful to get the filling only in th 5 Method 2: Use a bowl and some plastic film. Place about ⅔ of the mixture into the centre of the cling wrap that has been draped into the bowl loosely. Then, add approximately 2 teaspoons of filling (this is working off of about 3–4 portions per cup of rice. Then, place the last ⅓ of the rice to the 6 Once the balls are reasonably cool, you need to protect them from drying out. The easiest way is to wrap them in cling wrap, or put them into an airtight plastic food container. When it is time to eat, take one rice ball, wrap it in a piece of nori, and eat away. If you don't mind soggy nori, you ca Notes *You must use Japanese-style short grain rice; if the rice isn't sticky, the onigiri won't hold together. *A rice cooker is recommended since it will be far more 'hands-off' and will also free up more time to prepare the fillings. *There is wide latitude on what you can use as a filling. Try experimenting! *It is a good idea to have a moderately large, clear workspace that is easy to clean afterwa
Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SA
Source: Wikibooks Cookbook
