[plizman]

Whenever we make onigiri we make a batch of sushi rice using rice vinegar, sugar, and dried kelp (thicker kelp, not the dried seaweed that you use in miso). It makes the rice have a better flavor and helps it to stick better, even if you are using a longer grain rice (though the rounder rice will make a better onigiri). We like to use Korean style black rice mixed in with our regular rice and made onigiri last week using brown rice.

For making the sushi rice, a good rule is to use about 70ml of rice vinegar and one spoonful of sugar for every two cups of rice you prepare. As you make more and more, you might add more or less of things depending on your taste.

First, prepare your rice. After your rice is cooked, use a small saucepan and add your vinegar, sugar, strip or two of kelp (about the size of your thumb), and a pinch of salt (you can put in a little more if you like it saltier).

Apply low heat to your saucepan and keep stirring your mixture together until all of the sugar crystals are gone. Right before it boils (you'll see a bubble or two form in the bottom of your saucepan), remove the heat and take out the kelp. Pour this mixture over your warm rice and mix it in. We usually put a towel over the rice and let it set for about 30 minutes to an hour before making anything with it.