Now that I have a rice cooker, making onigiri has been so much easier! I used to make it in a normal pan but since it took so much time and timing it, waiting,washing, I used 1Kg of rice and froze in batches.It was okay but sometimes the rice would over-cook and there'd be a LOT of overcooked rice to eat because I couldn't just throw it away.
So we finally got a little extra money and bought the rice cooker.
It comes with another section to cook veggies so that helped a lot as well and it's super easy to wash. Thus meaning I don't feel so lazy to wake up in the morning and make/arrange lunch, it actually motivates me because I can concentrate on the rest while the rice and vegetables cook and it's 2 pans less to monitor.
I usually make onigiri in the morning but it was our dinner too so I had a little more time to grab my camera:
I am so happy for being able to photograph white food! It was impossible with my old camera...
I'm still getting the hang of the size of the onigiri... Sometimes they come out too small, others too big. What would be your advice for finding a good size for them? I' ve seen a japanese friend make them very big and smaller so I'm not sure what the "regular" size is.
This time I filled them with this:
Salmon, green onions, some salt, mirin and soy sauce. I've also tried i with canned tuna and it works great. Maybe next time I'll try putting some meat inside. For now *nom nom nom* these are just wonderful :D
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