I made Onigiri for the first time but definitely not the last!
It was to much easier than I expected.
by Satrina_petrova
5 Comments
Satrina_petrova
I follow an Allrecipes recipe for sushi rice. This was mostly a test of my ability to make passable sushi rice and it tastes great. I even pickled my own ginger. I couldn’t find fresh whole wasabi root unfortunately.
I made some with avocado and crab but they’re ugly. Tasty but ugly. The one in the pic is plain.
KurtStation68
Woah, the rice to seaweed ratio.
Usually when I make, they’re a little large than palm size – but it’s cool you can pack them with anything savory or delicious. x2 is lunch on run.
Instead of sushi rice, I usually use just salty/briney water for molding- plus a little less mess.
MistakeBorn4413
I think the people saying that it’s not enough nori are mostly people who’ve only had combini / store onigiri. This is actually a fairly typical ratio of nori:rice for homemade onigiri. Just search Google Images for “おにぎり” and you’ll see that most are like this.
That said, I agree with others that onigiri should not be sushi rice. I make regular white rice, use a mold to get the right shape, sprinkle salt on it, then shape/squeeze to compress with wet hands. If you want to put some filling in, that’s fine, but not necessary.
Kontaj
How much salt is needed to prevent onigiri from drying out overnight in tight package?
5 Comments
I follow an Allrecipes recipe for sushi rice. This was mostly a test of my ability to make passable sushi rice and it tastes great. I even pickled my own ginger. I couldn’t find fresh whole wasabi root unfortunately.
I made some with avocado and crab but they’re ugly. Tasty but ugly. The one in the pic is plain.
Woah, the rice to seaweed ratio.
Usually when I make, they’re a little large than palm size – but it’s cool you can pack them with anything savory or delicious. x2 is lunch on run.
Instead of sushi rice, I usually use just salty/briney water for molding- plus a little less mess.
I think the people saying that it’s not enough nori are mostly people who’ve only had combini / store onigiri. This is actually a fairly typical ratio of nori:rice for homemade onigiri. Just search Google Images for “おにぎり” and you’ll see that most are like this.
That said, I agree with others that onigiri should not be sushi rice. I make regular white rice, use a mold to get the right shape, sprinkle salt on it, then shape/squeeze to compress with wet hands. If you want to put some filling in, that’s fine, but not necessary.
How much salt is needed to prevent onigiri from drying out overnight in tight package?
Nom nom nom. (It looks amazing keep at it)