But that has nothing to do with the fact that this is a badass way to eat rice that few people away from the land of the rising sun practice. It involves compressing cooked rice in your hands into a triangular shape. That's it. You can eat it right away then. This time, I cut up sheets of nori and wrapped each triangle in a stub of nori, then sprinkled it with shoyu and pressed the edges into white sesames seeds. Then oven bakes for about 25 minutes I think. Ta da!!
So, cook yourself some short grain brown rice (stickier than long grain), season it up with a little salt or whatever, and press it into triangles.
Simple and yummy. A fun way to make rice into finger food.
short grain brown rice -- I like to get rice for stuff like this that is short grain. Cal rose is a nice one.
1. rinse the rice in a strainer or a sieve
2. cook the rice
(I cook it 1:2 rice:water, and I include sea salt in it when I cook it. Not a lot, but some.
3. let the rice cool. You can season it as you like it here.
4. you can also use rice that you cooked previously that is already cool
5. using hands that are damp (with such things as apple cider vinegar, why not) scoop up a small hand full of rice, and press it between your palms. I tend to make my o-nigiri smaller than the ones in the photos. If you want to put some filling in, you can also do that!
6. turn the rice ball in your hands, and press again
7. that's it.
8. decorate for flavour and appearance with tamari, nori, and sesame seeds, if desired
9. eat as they are, or bake at 345 for 20 minutes or so.