sushi rice

I love onigiri ^^ But i fail at making them. D:

Onigiri is amazing...once my Japanese teacher made some rice for us with matsudake mushrooms cooked in sake and soy sauce, and we made onigiri out of it instead of having class one day, and it was so good. I don't like onigiri much unless it's so fresh the rice is still steamy, and then it's heavenly.^^

It's really difficult to fail at making onigiri...unless you're using long-grain rice, which won't stick together too well. Only short-grain rice is used in Japanese cooking including onigiri. Don't forget to wet your palms before starting pressing.

ONIGIRI 1

I used the japanese rice. Oooh.. the rice don't stick. It sticks to my hand instead. Thanks for the recipe, though. I may try it again.

OMG! I JUST LOVE ONIGIRI!!! I NEVER THOUGHT ID FIND A THREAD ON IT! THIS IS THE BEST! :mtongue: i always wanted to make some too! XD

So that is what Tohru mentions in my signature! Thank you for telling me!

Onigiri, yum yum. :happybunny:

Gee, not interested in 11 pages of people having to repeat a simple 4 step process because others won't go back one page to get their answer? :rolleyes: Its getting to me, too.

Anyone here ever try cuttlefish roe in their onigiri? I am wondering if, like tuna or mayonnaise, the moisture would make it the onigiri mushy after sitting in a bento till lunch time. Since umboshi holds up well, but other things don't I'm wary of ruining the filling this way. If you aren't familiar with it, the roe is actually smaller (and hotter) than masago.

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