My love of the Japanese culture originally started through Anime. As a child, I became obsessed with Sailor Moon and was extremely motivated to finish all my homework after school in order to be allowed to run downstairs and catch my show on time. Little did I know that I would later become an Anime fanatic and delve deeper into the culture. Now I would consider that version of Sailor Moon very lame because it does not follow the original manga. The new version, Sailor Moon Crystal, is much more accurate and I hope they continue production so I can gorge on more episodes 🙂 I could talk anime/manga all day so I will stop here.
Throughout my life I have befriended many people of various Asian cultures and several of my cousins are half Korean. One day my husband and I plan to spend a month in Japan, exploring its temples, shops, geography and most importantly their food! However, that will have to be a trip we save for many years. In much of the Asian media, you often see onigiris or rice balls being snacked upon. They can be very simple, just plain white sushi rice, to very extravagant sculpted characters with various foods stuffed inside.
Yields: About 12
- 2 cups Sushi Rice
- 2 1/2 cups Water plus extra on the side (or however much your sushi rice indicates to cook the rice)
- Salt (Whoops forgot to put it in the picture)
- Optional: Toasted Sesame Seeds, Nori, any Rice Seasoning
- Optional: whatever meat or vegetables to stuff the rice balls. I used a curried turkey but I want to experiment with different flavors
*For my rice seasonings I chose shiso fumi furikake (made from beefsteak plants, salt and sugar) and noritamago furikake (sesame seed, wheat, dried egg yolk powder, sugar, salt, shaved bonito and seaweed).
Step 1: Cook sushi rice according to directions.
Step 2: After the rice is done cooking, let it cool so it will not burn your hands later. I separate mine into three different bowls so I could experiment with the different rice seasonings.
Step 3: Fill a small bowl with some salt water. Take another small bowl, about a teacup size, and put clear wrap over top. Sprinkle the salt water over the clear wrap and over hands to prevent sticking.
Step 4: If you have nori, place it in the bowl along with a few tablespoons of rice. Make a small dent and place filling. Cover with more rice.
Step 5: Bring clear wrap over the bottom tightly to form the base. Pull the left side of clear wrap diagonally and repeat with right side to form the other sides of the triangle. Store in the fridge.
Step 6: Onigiri can be eaten room temperate or cold. Eat and Enjoy!
Optional: Sprinkle with sesame seed over top before eating or covering with clear wrap.