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Assorted Japanese Onigiri with Multiple Fillings
Learn how to make triangular onigiri, classic Japanese rice balls, with five different fillings: umeboshi (pickled plum), tuna with mayonnaise, dried bonito flakes, wakame, and sesame seeds. The simplest method uses a bowl and plastic wrap to shape the triangles without the rice sticking to your hands.
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Cost Breakdown
Critical Success Points
- • Rinsing the rice until water is clear
- • Cooking the rice with lid closed
- • Shaping with plastic wrap to prevent the rice from sticking
Safety Warnings
- • Be careful of burns when cooking the rice (boiling water).
- • Use a sharp knife to avoid slipping.
- • Do not let children handle hot onigiri.
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