how can i make rice balls.. or sumthin good and simple?

cerrykis1 · (#1 (**permalink**))

um i love asian food!!

lol

and i wanna learn to make sum

easy and fast

and of course yum,my!!!

MelonJuiceBox · (#2 (**permalink**))

It's quite easy to make Onigiri!

You should be using freshly made (or at least reheated) short-grain/sushi rice. Let the rice cool to a temperature that your bare hands can handle before starting.

Fill a bowl with warm water and stir in some salt. You will use this to dip your hands in from time to time in order to keep the rice from sticking to you. How much salt is up to you (you can omit it altogether if you like).
Dip your hands in the water, then scoop out a handful of warm rice (~1/2 cup) into one hand. Using the other hand, make an indentation in the rice and place some filling (~1 tsp. – or more if you're a master) inside. Use your hands to mold and press the rice around the filling.
You can then shape your rice ball into a triangle, circle, or cylinder before wrapping it entirely in nori or just wrapping a strip of nori around it.
Though you can leave it plain if you like and just add soy sauce or wasabi when you eat.

Recipe from Cooking Cute

ishikawa · (#3 (**permalink**))

Musubi's are also easy to make.

But it really isn't Japanese.
Sorta.
But Hawaii's Musubi is a bit different.

rina26 · (#4 (**permalink**))

Quote:

Originally Posted by ishikawa

Musubi's are also easy to make.

But it really isn't Japanese.
Sorta.
But Hawaii's Musubi is a bit different.

Keep your spam musubi away from me!!!

ishikawa · (#5 (**permalink**))

Eh brah, Spam Musubi is so ONO ovah heah. :]

Lot's of people eat it. <3
Very good and yummy. <3

sushidushi · (#6 (**permalink**))

How do you get the nori to stay on the onigiri? I have tried making them a few times, but the nori either doesn't stick, or I wet it and it becomes very soggy and unappetising. Same when I am trying to make maki. Anyone have any suggestions, please?

masaegu · (#7 (**permalink**))

Quote:

Originally Posted by sushidushi

How do you get the nori to stay on the onigiri? I have tried making them a few times, but the nori either doesn't stick, or I wet it and it becomes very soggy and unappetising. Same when I am trying to make maki. Anyone have any suggestions, please?

Sounds strange. Nori should stick firmly to the outer surface of the onigiri even if you didn't want it to. I know from other threads that you use short-grain rice, so I dunno what you could be doing wrong....

sushidushi · (#8 (**permalink**))

Quote:

Originally Posted by masaegu

Sounds strange. Nori should stick firmly to the outer surface of the onigiri even if you didn't want it to. I know from other threads that you use short-grain rice, so I dunno what you could be doing wrong....

The nori sticks to the rice, but not to itself, if that makes sense. I'm trying to cover the onigiri completely in nori, so I can take them to work easily. Perhaps I just ought to try again and try to work out what's going wrong.

masaegu · (#9 (**permalink**))

Quote:

Originally Posted by sushidushi

The nori sticks to the rice, but not to itself, if that makes sense. I'm trying to cover the onigiri completely in nori, so I can take them to work easily. Perhaps I just ought to try again and try to work out what's going wrong.

Ok, so you meant two layers of nori on parts of an onigiri. That can be easily done by putting a grain of rice or two between the two sheets of nori.

sushidushi · (#10 (**permalink**))

Quote:

Originally Posted by masaegu

Ok, so you meant two layers of nori on parts of an onigiri. That can be easily done by putting a grain of rice or two between the two sheets of nori.

To glue it together where the nori overlaps? I'll try that. Thank you so much.