Sign up or log in to customize your list. Here's how it works: Anybody can ask a question The best answers are voted up and rise to the top I'm experimenting with Japanese cooking, and I can't seem to get the hang of making rice shapes. I want to make an onigiri rice triangle with a filling. The theory is simple enough: make rice and let cool, take rice in hand, dig a small crater, place filling in crater, fold around the filling and shape in to a triangle. In practice, I must be missing something, because it simply falls apart. I'm not sure if this is the technique of folding, shaping, or even cooking the rice. Rice should still be warm Handle rice gently, don't squeeze it Does it fall apart because it is sticking to your hands? Use warm salt water on your hands (not dripping wet hands though) Rinse the rice more before cooking to remove excess surface starches. The process is: Rinse in bowl of water, gently tumble, let stand 20 minutes, change water.

Repeat until rinse water runs clear If this still fails to solve this sticky issue, you can use cling film (plastic wrap) as a guide and release agent on your hands. Peel the plastic off as you wrap the nori on There are two main reasons that may cause your onigiri to fall apart: For Onigiri, You must be use either medium grain rice or short grain rice. Both types of rice are sticky enough for the rice to stick to each other. Japanese rice and certain italian rices such as arborio works well. If you are using long grain rice (such as jasmine rice), the onigiri will simply fall apart because they are not sticky enough. You can overcook the long grain rice so it will be soft and mushy to form a shape, but it certainly will not taste very good. If the fillings are too oily or watery, it will cause the rice to lose it's "stickiness" and result the rice ball not be able to hold its shape. Other reasons may include: Rice is not hot enough or not properly cooked. Don't let the rice cool, it should still be quite hot.

There are some ideas at Just Bento on ways to make it using plastic wrap or a baggie so you don't have to handle the hot rice directly; there was also discussion of plopping rice into a jar and shaking based on a video, but it was decided the rice cools too quickly for it to work for more than 1-2 onigiri per batch. The cooler the rice, the less it'll stick together. Rinse 1 ½ cups of sushi rice in water. Rinse your rice well, ensure that the rice water rinses clear. If you leave too much starch on the surface of the rice, you are asking for poor inconsistent results. Drain, bring the rice to a simmer in a saucepan with 2 cups of water, cover and lower the heat to medium-low for 15 minutes. Turn off the heat and keep the saucepan covered for another 10 minutes. 3 Methods to make and form your Onigiri Hand Method Have a bowl of salted water set up and moisten your palms with it. This will prevent the rice from sticking and the salt will season the rice. Spread a palmful of warm sushi rice into one hand.

If you are using a filling, place it in the middle. Fold up the rice around the filling. jiro dreams of sushi ending songPack the rice tightly with both hands.food delivery charlton london Mold Method With a mold, cookie cutters are best. sushi grade fish long islandSalt the rice directly, since you're not using salted water on your hands. sushi online bestellen berlin friedrichshainMoisten the mold and place it over a non-stick surface such as parchment paper. where can you buy a bamboo sushi mat

Press rice into the mold, filling it halfway. Form a small hole in the middle and place your filling in it. aki sushi order onlineFill the rest of the mold with rice and pack it in well, with your fingers or the bottom of a cup.sushi online bestellen amsterdam Tea Towel Method Place the lightly salted rice into the towel or plastic wrap. Tuck the filling in the center and gather the towel up so that the rice surrounds the filling. Twist and squeeze the towel. When you unwrap it, the rice ball should be well-packed, like a good snowball. Sign up or log in Sign up using Google Sign up using Email and Password Post as a guest By posting your answer, you agree to the privacy policy and terms of service. Not the answer you're looking for? Browse other questions tagged rice japanese-cuisine or ask your own question.

Onigiri (Japanese Rice Balls) Portable Lunch Idea: Onigiri (Japanese Rice Balls) Japanese rice balls, called onigiri or omusubi, are compact triangles of cooked rice stuffed with a tasty filling and often wrapped in a sheet of toasted nori. Cute, portable and healthy, they're one of our favorite ways to eat lunch on the go. In Japan, onigiri can be purchased at any convenience store or supermarket, but they're also often a homemade treat tucked into lunch boxes. Hot rice is salted, shaped into a ball or triangle, and usually stuffed with a bit of fish, meat or pickled plum (umeboshi). The rice can also be mixed with a flavorful add-in like furikake and left unstuffed. Store-bought onigiri is wrapped in such a way that the nori doesn't touch the rice until it is unwrapped so it stays crisp, but we rather like the homeyness of plainly-wrapped rice balls with chewy nori. Common onigiri fillings include flaked salmon, gingery chicken, spicy fish roe, bonito flakes moistened with soy sauce, and tiny clams cooked in a sweet soy glaze.