Onigiri

I started this blog with the intention of jotting down all baking escapades, but onigiri will do as well! I’ve always had an aversion towards rice, until Graci fed me origini during our torturous 3 period math lecture last week. There were anchovies, seaweed and sesame seed; simple but very, very delicious. Because it was her lunch, I resisted stealing a few more.

When it comes to the long grains that the Chinese eat, I stay away from that. But Japanese rice is different; I remember polishing off a bowl every single meal when I was in Korea.

All you need is some vinegar and furikake , and it’s probably as good as fried rice. You can probably just eat it like that!

I added in wasabi salmon tuna as a filling, but thought that the tuna overpowered the rice. Maybe it would have been better if I mixed the tuna in. You can probably throw in anything you like, salmon, meat, anchovies, anything of your preference. When someone who hates rice says that onirigi is good, it has to be good!

For the rice:

  • 175g short grain rice
  • 220ml cold water
  • 1 1/2 tbsp vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
  • Furikake
  1. Rinse the rice until the water is clear. There’s a lot of starch on Japanese rice so you’ll have to wash it well. Drain the water and leave the rice to stand for 20-40 minutes. After the rice has puffed up, cook it in the rice cooker.
  2. Combine the vinegar, sugar and salt in a pan until the sugar melts.
  3. Add the vinegar mixture into the rice and mix well. Add in the furikake, and any other seasoning or ingredients of your preference.
  4. Dip your hands into water, and then mould the rice. You can add in a filling, wrap, decorate it, anything!
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