Onigiris

After a previous failed attempt at "onigiris', I finally had a go at it again. I had used the normal long grained rice, so I had expected that it won't work...everything just fell apart! :P Recently just got myself a packet of calrose short grained rice to try (1 kg pack at $2 + only) and finally get the sticky texture of Japanese rice!

Using the triangular rice mould from Daiso, I tried to make the onigiris and stuffed it with tuna and pork floss fillings. I had thought it would be an easy task for me; but very often, I overestimated cooking/baking times and the level of difficulty (Or maybe I'm just not good at it). :P I find that in order to cover the fillings nicely, I had to make a 'well' so that the fillings would not be exposed at the sides. To camouflage the ugly sides, I wrapped with seaweed. :P
For the tuna fillings, I tried the 'Japanese' style from Mrs Kwok's Tuna Loaf. However, this is not advisable as cooking the tuna makes the fillings wet, thus during moulding and pressing, the rice becomes wet and difficult to handle. I would have the fillings on top next time and coat with furikake. :) Hey thanks Happy Mrs Kwok for your many advices :)

This was my lunch bento. :) It's a very filling meal! Hope to try my hands at sushi making. The maki sushi sandwiches - Happy HomeBaker looks good too. ;)

Cooking Japanese Rice

1. Wash rice thoroughly in cold running water, until water runs clear. Left it to drain and set aside for 30 minutes to 1 hour (I did not follow this but this is recommended in the book to ensure the rice absorb the right amount of water and be well moistened).
2. Put rice in a deep pan and add water. Water level should not be more than a third from the base of the pan. (As a guide, for 1 cup rice, add 1 cup water). This should make about 2 servings bowl.
3. Cover the pan, place over high heat and bring to the boil; this may take 5 minutes. Turn the heat to the lowest setting and simmer for 10-13 minutes, or until all the water has been absorbed.

For sushi rice

Mix 1.5 tbsp Japanese rice vinegar, 3 tsp sugar and 1/2 tsp salt to the cooked rice immediately after the rice has been cooked and stir well until dissolved.

Note: I did not use a rice cooker as I'm making small servings only. I think the same should apply if using rice cooker.

This recipe was modified from "A Kitchen Handbook - Japanese Cooking" by Emi Kazko that I borrowed from the library. I find the taste just right but you may adjust the taste to your preference as I've actually reduced the amount of vinegar, sugar and salt. As for shaping, do remember to wet everything - from your hands to the mould, if using. :)