Sunday, August 14, 2011

KC's Excellent Onigiri Adventure

Inspired by Just Bento and the ume-shiso roll at Genki Ya, I decided to experiment with making onigiri this week. My friend M. helpfully shared this instructional video from cookingwithdog, too.  That was especially useful, because I also have a dog and I pay a lot more attention to videos if there's a dog.  Armed with no shortage of resources, I assembled all the ingredients and enlisted my long-suffering husband F. to take some photos.

These are the fillings. I used ume-shiso (pickled plum and shiso leaf) and negi-miso (green onion mixed into miso paste). I'm still not sure about umeboshi on their own, but I definitely like them with shiso leaves.

Down to Business

Start by wetting your (clean!!) hands in some salt water.

Put some rice into the palm of one hand and make a small divot for the filling.

Add about a teaspoon of filling. This one is an ume-shiso onigiri.

Add a bit more rice on top to close it off, then use your hands to shape it.

The triangle shape is not mandatory; I made ume-shiso onigiri triangle-shaped and negi-miso were barrel-shaped.


Wrap a little nori around it. Nori tastes good and makes it look pretty. I bet it also has vitamins or something.  It sticks best if the rice is still a little warm when you wrap it.

My first two onigiri. The barrel one was a little too big, I think. I made them smaller after that.

That's F's hand, hovering over the plate until the picture has been taken so he can eat one.

I wrapped these tightly in plastic wrap while they were still warm and put them in the fridge. Rice tends to get a little weird in the fridge because it dries out, but the plastic wrap should help.

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