Onigiri take two

Last Sunday was a friend’s housewarming in Tokyo so I racked my brains to make something that was simple but tasty….

ONIGIRI.

I have eaten many onigiris from the conbinis and izakayas here but have only made it once at home.

I don’t make onigiris at home because I’ve always seen it as a snack, not a meal, and it seems a bit troublesome to make on a whim, especially if I don’t have leftover rice. And I very seldom have any cooked plain rice lying around because the kangaroo doesn’t eat rice and if I do cook rice, it would be a one-pot wonder like porridge or fried rice.

Anyway, here’s my second attempt at making onigiris — all 19 of them… Some of them don’t look very triangular and this is a skill that I really need to practice!

I stuffed them with wakame & sesame seeds, or ume (preserved plum), konbu (kelp), and teriyaki chicken & black sesame seeds.

I used brown rice so I don’t think it was everyone’s cup of tea but the Japanese and gaijin at the party were really nice about it and said they were oishii. I ate a couple and thought they weren’t too shabby.

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