First time trying to make onigiri! I have honestly never eaten them so I doubt mine taste very authentic, but we thought they were tasty.
I did a lot of internet research and found out that most of the rice we use in the states is long grain. Sushi or rice balls (onigiri) takes short grain glutenous rice. Take a closer look at rice.
I had some friends tell me you can do it with other kinds of rice but I trusted the internet pros for my first time. I can jack with the recipe more when I am comfortable.
There is a lot to preparing the rice. Washing, resting, soaking, cooking, and more resting. These are the instructions I followed: At Just Hungry blog.
There is a weirdness (typo) where she talks about temps to cook rice. I am legit and make my rice on the stove top.
So here is the clarification:
I boiled high, once the rice started bubbling (boiling), I started a timer for 1 minute, lowered to medium heat for 5 minutes, then lowered to simmer for 10 minutes. I put on my tight light after I reduced to medium heat and had to stuff my hands in my pockets so I wouldn’t lift the lid.
Also, let it be known that I added 4 tablespoons of a dried vegetables packet to my rice. It soaked with the rice for an hour. I don’t know the proper name of it because I got it at an international food store.
I did let the rice cool with a towel on top of it for 15 minutes. It still burnt my fingers when I began working with it. More fluffing sufficiently cooled it.
My fillings were drained can of tuna mixed with pepper and mayo, and crispy crumbled up turkey bacon.
I laid out my fillings, nori wrap (cut into smaller pieces), pot of rice, plate for the finished product, and a shallow bowl with salt and cool water in it.
I washed my hands and got to work. By the time I was nearly finished I had figured out (through trial and error) how to make the triangle shapes. This picture helped somewhat.
Thank you, resource.
Here was another helpful link on how to make the onigiri. Pay particular attention to coating your hands with salt water or frequently cleaning them to make sure the rice doesn’t stick to you.
Just Bento also has a fantastic FAQ page.
As you can imagine there was much squealing and dancing when I finished. I was literally holding my breath through most of the rice cooking.
The hubster was skeptical of a meal not consisting of plain old meat n’ taters, but he was a champ and ate three onigiri. He preferred the turkey filling and I loved the tuna.
Now you need to get some rice molds.
I don’t think my onigiri will ever be as beautiful as yours, Kathy! I looked at some molds online and they are very tempting!