Onigiri (Japanese Rice Balls)

From: Romi

On Jun 8, 2009

This is a basic recipe, but there are 2 extra things you can do: in the chinese/korean markets, you can buy the onigiri molds. They are plastic molds that make it easier to make the onigiri. I use them and it saves a lot of time. Also, they come out in perfect shapes and the rice doesn't stick to the plastic. Another thing is you can add different things to the rice to vary the flavor, like sesame seeds or sprinkle some bonito seasoning on them.

From: Onigiri_freak12

On Jan 28, 2008

i kinda would like to know if you could of had substitute ingredants for just meat. like the umeboshi and the nori. would you be able to use meat instead of those.

From: Makironi

On Feb 11, 2003

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. (^_^)

From: wen-wen

On Jan 26, 2004

My favorite comfort food!!! Makironi's suggestions were very helpful-- thank you! I like the bonito flakes and furikake suggestions, and using plastic wrap to mold the rolls is great. I am still practicing making the triangle shape, but the taste is always sensational. Yum!