おにぎり作り - I Made Riceballs! =D

[doropyan]

This all started 2 nights ago when I was on my bed listening to the Starry☆Sky ~After Spring~ CDs that came with the Limited Edition. Me being an OnoD fan, I skip straight to his track. (I'm sorry Midorikawa, Sugita!) At the time, my parents were in my room talking LOUDLY so I had the disc on full blast. Next thing I know, Suzuya's getting jealous because 'I' accepted an onigiri from Kanakubo-Sempai. It was just so...sweet that I felt like making riceballs. Then I realised I had a Japanese rice left but had to go shopping for all the other ingredients.

So, Here I am omnomnom-ing on my riceballs and blogging about it. 9 standard sized riceballs sure take a long time to make. It took me 45mins, prep time (cooking the rice and getting the stuffings/toppings) not included. Prep time was only around 1/2 hrs, since rice takes that long to cook.

The riceballs were very easy to make. You wet your hands, put some rice in it, make a dent and stuff the stuffing in. In my case, I used Umeboshi (Preserved Plums). Then, you put some more rice over the stuffing and roll it into a ball. You can either leave it in that shape and add the seaweed sheet or shape it into a triangle. I shaped it so it took a bit longer. After the first 2 riceballs you get the hang of it so it goes a lot faster.

Apart from the umeboshi filling, I had toppings. Nori Furikake and...another one which I forgot the name but it has a different seaweed. You know there's one which is in a sheet and the other is in strings? Yeah, those were the 2 different types of toppings. I just each topping on a different bowl of rice and mixed it (my hands had to be wet though). After that, you just shape it into a triangle and add the piece of seaweed onto it.

Here are the 3 onigiri I made:












Mistakes I made? Not so much mistakes as to what I forgot or should do next time.

Note to self:

• Don't EVER neglect the Japanese Rice Vinegar! (I forgot to buy it)
• Season the rice with salt, if you don't have the vinegar, before you make umeboshi onigiri. It won't be so plain.
• Add more seasoning to the Nori Furikake Onigiri.

Generally, you don't have a seaweed sheet folded around the seasoned riceballs but because I love seaweed, and didn't want to waste any of the sheet (ASIAN!) I used it.

It's really easy to make and I usually feel full on about 3/4 riceballs so...

Happy Riceball-Making!!!

Shoko