[chiuchimu]

If you never done Japanese rice then I suggest buying a rice cooker. The cheap ones are like $25 and that's all you need.( expensive ones are $200+)

Buy Japanese rice. A few cups is all you need say 4


Bascaily, follow instruction on cooking rice. let rice cool an hour after done.
Wet hands to keep rice from sticking to hands and grab a handful of rice and shape into a ball(or other shape of choice) about the size of a tennis ball.

Press a bit firmly but not too firm. I like my rice balls to be just firm enough to not fall apart while eating but if you're are taking them on a trip, I make them firmer to handle the bumps from the ride.

That's it!

Usually something is stuck in the middle as filling or the outside is wrap or covered with something.

Fillings can be bits of meat,fish,Japanese pickles:
Ground beef cooked with soy sauce and sugar, salted salmon shredded, Japanese mustard greens pickles(takanazuke). or anything you like.

Outside covering:
Nori:seaweed paper, sesame seeds, or anything you like.

finale variation: Yaki Onigiri: grilled riceballs my favorite:
Usually these are non filled simple rice balls in a triangle shape so they lay flat. oil a grill or griddle and get hot. put rice balls on and watch carefully. when slightly brown turn over. Get a basting brush and a small plate with soy sauce. Bast the riceball surface with soysauce. when the bottom is just brown turn over so soy sauce side is now bottom. bast the top side with soy sauce like before. Be very careful about timing. When the bottom is just a tad burned, turn over a finale time. when this side is also a tad burned remove and eat. The reason to based immediately after turning is to give time for the sou sauce to be absorbed into the rice. you want the rice surface to be moderately dry before placing over the fire. If its still wet with soy sauce, it will not roast over correctly.

Grilled rice balls are delicious!