Hey, does anyone have instructions or a go to method to make onigiri/sushi rice? I managed to get some mirin recently and want to start making onigiri to take to work, but feel a bit overwhelmed at the method. one that someone I know has used/like would be best!
for the latter, assuming your typical Japanese short-grain rice for sushi you'll want around 20% more water than rice (so rice to water ratio is 1:1.2)
justonecookbook has a good guide. the basics are: - use sushi rice (i use nishiki brand) - you can shape them with a mold or by hand (use wet hands if doing it by hand) - do NOT refridgerate leftovers, they'll dry out and be kinda gross. make what you're gonna eat and then store the rest of the rice
granted it can vary, we actually have two (because we were gifted one by someone who didn't realize we already have one) and the other also burns p much any rice that goes in it
also -- there are ways to store rice and onigiri in the fridge short term without them drying out. the trick is an airtight seal, so for onigiri, that means wrapping it super-tight in plastic wrap.
1. cook rice
2. add filling
3. form triangles
4. wrap in nori
- use sushi rice (i use nishiki brand)
- you can shape them with a mold or by hand (use wet hands if doing it by hand)
- do NOT refridgerate leftovers, they'll dry out and be kinda gross. make what you're gonna eat and then store the rest of the rice