Onigiri

Hello! Today I put my cooking skills to the test and made seven Japanese-style snacks called onigiri. Since they were so easy to make, I decided to share the recipe! Note: this makes between 6-8 pieces.

Basically, onigiri are rice balls filled with meat, fish, vegetables, etc. In Japan they are a staple in bento boxes and are typically used to get rid of leftovers. The recipe can be altered in many ways, thus making these yummy snacks very versatile. This is the recipe I used. You will need:

1 1/3 cups glutinous rice (this is the measurement of it uncooked; when it is cooked the rice will measure up to about 4 cups)
1 1/2 cups water
1-2 sheets of seaweed (you may use broad kelp sheets as a substitute like I did)
Filling of your choice

Some suggestions for a filling:
Tuna and mayonnaise
Umeboshi (pickled plums)
Seaweed salad
...Or just leave it plain!

Other options:
You may add sugar or salt to the rice for flavor
Sprinkle sesame seeds on top

Instructions:

1. Wash the rice until water runs clear. Washing is not always necessary and sometimes takes away the rice's nutritional value, but this stuff is loaded with gluten already, so who gives a crap? 
2. Let the rice soak in lukewarm water for about 20 minutes. While the rice is soaking, prepare your fillings by cutting them up or whatever else you need to do to them. I recommend cutting them up into small bits to make the final product easier to eat.
3. After the rice is finished soaking, drain it and steam it for about 15 minutes.
4. Cut the seaweed/broad kelp into strips about 1" wide and 4" long.
5. Let the rice cool for about 10 minutes after steaming. Once done, the rice will be VERY sticky and easy to shape.
6. Scoop the rice out and form balls about 2" wide and 1" tall. While doing this, wet your hands with warm salt water to keep most of the rice from sticking to your hands.
7. Use your index finger to make a hole in each ball. Do not completely puncture the ball, as this is where the filling will go. You may widen the hole to fit more in.
8. Use a measuring spoon to put in the filling. You should be able to fit about 1 teaspoon of filling in each piece.
9. Pack the filling down gently. Use your hands to shape each piece into a triangle (optional).
10. Lay out a strip of seaweed for each piece. Put the triangle on top so that it covers some of the seaweed, and wrap the rest up the triangle until it covers the hole with the filling.
11. Let the onigiri sit for about five minutes. Use the seaweed strip to hold it and enjoy!

These can be refrigerated for a few days. Eat them while they are fresh!