When I was trying to locate all the accessories in the kitchen this evening, I realized it had actually been a year since I last made onigiri. I haven't been making any since we moved here. Yea, a year!
Since it's going to take the same amount of effort, I cooked 2 cups of Japanese rice. Turned out, we had 18 small little onigiris! Hehe..
I had 4 and Yee Hau had 6 for dinner, with a cup of Japanese green tea. The rest of the onigiri will be our breakfast tomorrow :)
- Japanese short grain rice
- Sushi vinegar
- Tuna (I used canned tuna)
- Pinch of salt and sugar
- Cook the Japanese rice as the instructions in the packet. I used the rice to water ratio, 1:1.5.
- Cut the seaweed into desired size while waiting.
- Boil water for green tea while waiting.
- When the rice is cooked, add vinegar into the rice and stir well. (I used 1 tablespoon of vinegar for a cup of rice)
- Sprinkle a pinch of sugar and stir.
- If you're as lazy as me, you could add in the ingredients at this point and stir so that you won't have to do the wrapping later on. I add in the sesame, furikake and tuna. Stir them well.
- Spoon the rice and ingredients into your onigiri mold.
- Wet your hand (prepare a bowl of clean water by the side), coat your hands with salt.
- Take the rice out of onigiri mold with your "wet and salted" hands, wrap the rice with seaweed.
- Continue until you finish wrapping all the rice.
- Make yourself a cup of green tea.
- Tadaa! Serve :)