anjusan
先輩
- 6 Nov 2005
- 148
- 13
- 28
Onigiri
blog.greggman.com
I wish convenience stores in the US would stock the above rice balls...
I make rice balls about every other week for my son. I have square and round plastic moulds that make perfect shapes every time. I bought the moulds at the oriental store. They are great because they are in 3 pieces, enabling you to push the moulded rice out without sticking to the mould.
Sometimes I stuff them with seasoned chicken meat. Other times I just sprinkle them with sesame seeds or spices. The rice is the crucial ingredient. Recently the local supermarket has been stocking sushi rice. I buy Tamaki Gold from the oriental store, though. It has a great flavour and still retains the natural rice germ for added nutrients.
When I roast the rice balls, I form them by hand into triangles using a sheet of saran (plastic) wrap. That way, it doesn't stick to my hands. I use my toaster oven and toast both sides. I usually use a bit of butter in the tray, so they don't stick when I flip them over.
Here is a link for rice ball moulds. It is hard to imagine if you haven't seen them.
Sushi Ball Mold/Press
web.archive.org