I spent most of this afternoon making onigiri, also known as rice balls. I love making them and I take them to work and eat them on my lunch! They are really easy to make, can last a few days and can be re-heated. They can be quite filling too which is great if you need a little boost when walking to work or to school/college in the morning.
|Clcokwise from top left: sushi rice, wasabi paste, nigiri mould|
sesame seeds onigiri mould
|Boiling the rice|
Making rice balls is pretty self explanitory. I find 1 1/2 cups of rice is more than enough to make several onigiri and nigiri. Boil your rice for 15-20 minutes and make sure all the water has been absorbed by the rice. Stir frequently as the rice can stick to the bottom of the pan...and don't have your heat too high! Leave your rice to cool to a workable temperature. This is best done in a large glass bowl with a damp cloth placed on top.
You can make riceballs without moulds, this involves placing cling-film in a cup and pouring your rice in and moulding it that way. I like the moulds as they can be re used again and again!
|Pack your mould with rice|
|Place the back on the mould and press|
|Remove the rice|
|Adding sesame seeds adds flavour!|
|Pickled ginger can be placed in the middle as |
well as other fillings
|Pickled ginger filling|
|Dried nori (seaweed)|
There are many websites which give you more information on fillings. Popular ones include: pickled plum (umeboshi) and tarako (salted cod roe). I love this website which will give you all the information that you need! http://www.justhungry.com/2007/01/onigiri_omusubi_revisited_an_e.html