Onigiri

Medium, Leftovers

Source: Taiji's kitchen [9]

Ingredients

• Rice, a good replacement for the specific Japanese kind is risotto rice

• Nori sheets

Fillings

One option is plain onigiri with salt on the outside.

For fillings, use some kind of fish and a thick sauce. The classic is tuna - mayo.

Some other options:

• Seared Salmon and siracha

• Cooked Salmon and kimchi

• Seaweed in soy sauce is my favorite from the combini

Steps

Cook the rice with no salt, according to the package instructions. Lay it flat on a plate to completely cool and dry a bit.

Prepare the fillings and get a bowl of water and a bowl of salt.

Wet your hands to prevent sticking when grabbing the rice. Form the rice balls with the filling, check [9] for the technique, or use a special onigiri mold.

Optionally, rub a bit of salt on the outside. Not optional if making plain onigiri.

If the seaweed comes in a sealed bag, use it to wrap the onigiri just before eating in order to preserve the crunchiness.