The second method, which is the one we used in our video and in the instructions below, is a much more experimental technique that's more often used in Thai cooking to make glutinous, sticky rice: The soaked rice is placed in a steamer basket (or a fine-mesh strainer) and cooked over a pot of boiling water.
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This yields a soft, creamy, tender rice kernel that is perfect for eating straight or for forming into onigiri. Boiling the rice directly in the pot with an almost 1:1 ratio of rice to water is the traditional method. Amylopectin is responsible for the desirable stickiness that we need for our onigiri: During the cooking process, the starch granules burst and gelatinize, creating a tackiness in the rice that is crucial to holding the signature triangular shape we want our onigiri to stay in.īe sure to soak your rice in water for at least 30 minutes prior to cooking. There are two ways to cook your rice. Amylose content is higher in long grain rice and amylopectin content is higher in short grain rice and glutinous rice. There are two types of starches in rice: amylose and amylopectin. You can substitute brown rice, but I’d recommend glutinous brown rice for a better hold-the longer the grain, the looser the hold, the crumblier your rice ball will be, which is something you definitely don't want in this application! Short grain white rice gives you the proper amount of stickiness for a cohesive rice ball. Go with the good stuff, Japanese varieties are definitely preferred. It's the perfect cooking project to do with the whole family.īecause the heart and soul of onirigi is the rice, the quality of your grain is super important here. If you love rice, onigiri is a must-try: a humble rice ball accented by a variety of fillings, wrapped in roasted seaweed (nori), and perfect for snacking or a light meal. Onigiri is open to customization and experimentation-fillings popular in Japan include fish roe, karaage (small pieces of fried chicken), various veggies, and grilled beef.īelow, we give three different filling options: miso salmon, spicy tuna, and umeboshi (pickled plum) dotted with furikake (a variety of Japanese seasoning mixes). You can stuff whatever your heart desires inside each ball, or, simply mix the rice with your favorite seasonings to create a super flavorful rice ball.