dude, i love these. super simple, cheap, and the intersection of the sandwich and rice. i usually fill them with glazed spam or chicken, both get a sweet and spicy kind of glaze and doused in furikake before being put in the rice ball. i keep them in the fridge all week, they seem to keep pretty well since it's all so salty.also, you definitely don't need a mold or any special equipment. i boil the rice in a pot, and shape by hand. when they're in the plastic wrap, i give them a final press to congeal slightly and get that perfect triangle shape, then into the fridge they go. the starch seems to "set up" a bit after an hour or so in the cold, and the result is a very pleasing chewy sticky rice with the salty/sweet/spicy meat filling. i might try egg filling soon. yes, i know this is missing the nori - i don't like it. or at least, i didn't like the nori i tried, it tasted and smelled like low tide. seaweed still makes it into the onigiri through the furikake, so it's present, just not as a wrapper.when it's time to eat, sometimes i munch them cold, or if i want it warm i give it ~15sec in the michaelwave. the plastic wrap keeps it moist and chewy, then i take a walk around the shop with it over break. it's gone in about a minute though.
never had an onigiri, but you've made me want to have one so bad right now anon, any tip for someone who's never made onigiris before? can I use a conventional ricecooker? regular rice?
>>22004837Seems like you’ve got the process down pat. Do you ever put extra sesame seeds on the outside? How many would you eat for a meal? I wonder why I’ve never seen a middle eastern version of this
mmm microplastics
>>22004837>can I use a conventional ricecooker? regular rice?yes for the cooker, no* for the rice. normal rice cookers are actually probably meant for the medium-grain rice used in onigiri, but cook long grain just fine. i say no* with the caveat that if you somehow make really sticky rice normally, you might be able to get away with it, but it probably won't be quite right. medium grain rice is cheap on amazon, i use nishiki brand. it cooks more or less the same as normal long grain rice too, but the directions on the bag work perfectly.>>22004862>Do you ever put extra sesame seeds on the outside?no, but purely out of laziness. i think a nice bit of furikake on the outside would be perfect, since it's mostly sesame seeds with a little dried fish and seaweed mixed in.>How many would you eat for a meal?just one, as pictured. when they have a bit of meat in them, they're quite filling. for whatever reason, this medium grain rice keeps me full, even more so than long grain like most of what you find at the store. having some spam or chicken in there helps.>I wonder why I’ve never seen a middle eastern version of thisgrain difference. japan grows almost exclusively short and medium grain rice, which is good for sushi and general consumption/onigiri respectively. middle eastern and indian territories seem to grow more long grain, which doesn't get sticky and stays fluffy like the rice most people are familiar with
>>22004866no. i eat legos. i am on that macroplastic shithowever, if you didn't want to use plastic wrap, you could either seal them up in tupperware (bulky, will probably rip them in half on removal, cringey) or maybe try parchment paper. i think parchment would work if it's the nicely waxed stuff, but you wouldn't be able to press it in the wrapper and you'd need tape to seal it. all that being said, you might also get a nice triangle compartment in the finished wrapper to pour some extra seasoning in, kinda like dumping the sour dust out of a sour skittles bag...
>>22004837>the michaelwave
>>22004837The sweat of the armpits seasons the onigiri.
>>22004888i hate this and you should go to whatever board hosts this content normally, probably /d/ or /r9k/
>>22004837You don't even need the plastic wrap, I learned how to make rice balls by hand in my primary school japanese language class. It's as simple as cupping both hands against one another.
>>22004837Squished rice is like wet bread. Icky and disgusting.
>>22004962it's less for shaping and more so i can just stack them up in the fridge. i can roll out of the rack, grab one of these and an energy drink, and be out the door way faster than making a sandwich or whatever>>22004963absolutely not, and if this was your experience, i am sorry because you got some fucked up onigiri. this isn't soggy at all, the rice retains its shape and texture almost perfectly. if anything, it gets denser with time in the fridge, which is why people like to eat them fresh. it's a little chewy since it's medium grain rice, but still very much rice texture. it's not like mochi or dango which are actually just gluey masses of rice starch. i don't fuck with that, it's not really my taste either.
>>22004837use the noriit helpsI get not liking seaweed at first but you'll change your mind
>>22004858use short grain rice if you can, but I've done it with basmati and the like before; just use more water than usualDon't be afraid of pain, or get yourself an onigiri mold if you're a bitch; it needs to still be hot to form correctly
god those black unicomps are hideous
>>22004985fuck you. unicomps are wonderful. a rubber membrane keyboard was used to input this post
>>22004837Did you have any issues with the rice sticking to the plastic wrap?
>>22004990i have a nice speed switch linear keychron with beam spring style keycaps but i do own an original model m albeiet blue badge i dont hate it but its too stiff to type at 140+ wpm and i t's kind of mushyALSO model m are membrane keyboard you fucking retard
>>22005182i dont give a shit about onigiri or japan but you should probably rinse it better, use less water or cook it shorter
OH OH OH NIGIRI SOOO-SHE PARTS!
>>22006313I'm trying to sing this to the tune of Pilot's Magic, but it's not working.What song is this?
