How to Make Onigiri, Step-by-Step

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How to Make Onigiri, Step-by-Step
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Explore your pantry, embrace your inner child, and start cooking.

While classics remain classics for a reason, there is no need to limit yourself to traditional onigiri fillings. Okochi notes that she has seen onigiri with fillings like sausage, bacon, corn, kimchi, and eggs. Konbini and grocery stores throughout Japan offer anof onigiri fillings like roast pork or with a base of egg fried rice. Onigiri also adapt to local tastes as they move abroad, with Hawaii’s Spam musubi being one of the more well known variants.

Aside from customizing your onigiri with fillings, the rice itself can be seasoned with flavorings like sesame seeds and wakame prior to being shaped. There is also no need to use plain white rice. Hatsushima uses short-grain brown rice at Rice & Miso, and you can experiment with any combination of grains and beans as long as there is enough glutinous rice for everything to cohere., New Jersey–based educator and recipe developer, walked me through the classic way.

Onigiri will keep for several hours at room temperature and are often prepared in the morning for lunch. But use your best judgment, since their shelf life depends entirely on their fillings. Onigiri filled simply with umeboshi or kombu will keep for much longer than onigiri filled with tuna, mayonnaise, and salmon. Should you choose to make your onigiri the night before serving, cover them with plastic wrap or keep in a tightly sealed container in the refrigerator.

Onigiri making is not just fun for the underage crowd, though. Nobody is too old for this handheld comfort food.

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