Onigiri doesn't have to be fancy. With just rice, nori and perhaps a filling, this portable lunch snack is good to go. This is also a great project to do with young children (though be wary of choking hazards) and culinary artists.
- Cooked Sticky Rice (regular, sushi, jasmine, or brown work. Brown requires extra cooking time and water to make sticky.)
- Nori (a flat, versatile seaweed, often found at Asian or specialty markets)
- Fillings (pickled plum, fish, etc)
- Prepare rice of choice according to package directions. Make sure it's sticky and dense.
- Cool down rice. When rice is cool enough to work with, get out the molds (if using) and seaweed.
- Cut the seaweed into desired shapes. Mold the rice, then put on the seaweed.
Community content is available under CC-BY-SA unless otherwise noted.