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
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.