Onigiri - help!

[ginny_t]

The bag says 2c water to 1c rice. My cookbook says 20% more rice than water. I'm inclined to go with the book.

The rice has to be warm/hot? But sushi is made with cooled rice? Whyfor this difference? I have mushroom-flavoured furikake. *smug*

(Also, scruloose, I've been meaning to ask about the super-yummy soy sauce you have - is it a special kind/method/??? ?)

Comments

[kawaiiayu.livejournal.com]

ive made sushi with warm rice too.. so i dunno

im not sure about water to rice ratio, because my rice cooker just tells me what line to fill up to lol

but with onigiri, i can tell you the rice does have to be warm. it doesnt pack well if its not. I usually put them in the fridge afterwards anway (wrapped in plastic.. put some salt on the plastic so it doesnt completely stick to the rice)

[coastal-spirit.livejournal.com]

What are you putting in your onigiri? I've only made them a few times, but I did use warm rice so that it was easier to mold. And I used a rice-cooker, which alas, I no longer have (daughter took it with her), so I can't tell you how to make sticky rice without one.

We put mandarin oranges in ours. Not too traditional, but they were yummy!

[scruloose.livejournal.com]

I think your cookbook is nuts. 2 parts water to 1 part rice is what I use.

As for why sushi would want cooled rice, but onigiri warm/hot, I have no idea. I know that I always make my onigiri as soon as the rice is cool enough to handle, but that's impatience, not technique.

The soy sauce was Pearl River Bridge brand "superior dark soy sauce".
My usual favourite is tamari style... I think San-J makes one.

[ginny-t.livejournal.com]

Alas the rice was already cooked. And the onigiri fell apart (except the chibi one that I moulded by hand). Still - yummy!

[lingkan.livejournal.com]

when i cook rice, i measure the water using my finger or depend on my eyes.. but the easiest is: xcup rice = xcup water. and the best, after washing the rice and poured the water, wait 30 minutes before cooking. and after cooking, take the pot from ricecooker or the stove, wait for 10 minutes till you take the lid, so the rice won't stick. ^^

[ginny-t.livejournal.com]

Thanks. Next time, I'll do the "wait 30 minutes" (I didn't see that bit of advice until too late), and probably go somewhere between 1:1 and 1:2 on the rice/water ratio. (They fell apart, but that might've been a compression/size/too many in the pan thing.) Still - yummy! ^_^

[hymnia.livejournal.com]

I don't have any input to add, and it seems it's too late anyway, but this reminds me that one of my friends makes good onigiri with salmon, and I should ask for her recipe--maybe share it on the flist, too.

I recently made Japanese curry from a store bought mix and it was delicious and amazingly easy. I highly recommend it. [/random]

[ginny-t.livejournal.com]

I picked up one of those curries. I've been curious about them. ^_^

Have I mentioned the slightly ominous subtext-y-ness of your icon? *disturbed* (Mostly at myself for interpreting it that way.)

[hymnia.livejournal.com]

Ominous? Really? How so? (I used it here because it has an onigiri in it.)

[ginny-t.livejournal.com]

*hangs head* I don't really know why I have that subtext-y reading of it, but… *hides*

[hymnia.livejournal.com]

You're not going to tell me? OMG, is it something *dirty*?!? [/Kimi] :P

[ginny-t.livejournal.com]

:p

Icon love! (I'm a little sad that I had so few icons when most of the Furuba icons were coming out, and now that I have "a lot", I'm making icons out of Shoumyou, and so I don't really have icon space. *pout*)