Onigiri, Japanese word meaning "rice ball", has countless variations. If you don't have the same ingredients as I used in this recipe, you may just play with nori and seasonings or other cooked viands. A few suggestions are curry-filled onigiri, adobong tofu onigiri, stir-fried beans-carrot-corn onigiri et cetera.
The main secret here is the rice-- so just be sure that you use Japanese rice or the finest local rice cooked with 1/3 part sticky rice, and you'll be a smiley munch away!
Tips and Tricks
It's best to eat onigiri after 10 minutes or so because that's when the furikake has juiced out due to the steam of your rice.
If you will make a filled onigiri, press the rice flat on your cling wrap and spoon a little amount of your filling on the center of the rice then connect the edges of the rice to seal in the filling. And share your recipe and picture with us!
A vegetarian for 12 years and a kitchen warrior since I moved in to Japan, my favorite battle has been winning over my husband's interestingly complicated taste buds.