Q&A for How to Make Onigiri

No, you don't. However, this can stop it falling apart when you eat it, depending on how you wrap it.

It's actually preferable to start when it's warm because rice that is too cold can lose some of its stickiness.

Yes. Cooked vegetables, preferably ones which go well over rice, will certainly work as a substitute for a filling. It is also possible to not have a filling and eat it plain, which still makes for a nice meal or snack.

I would not recommend putting raw meat in onigiri. However, putting canned tuna and mayo in the middle is perfectly fine and does not need to be cooked.

Nishiki short grain Japanese rice (sushi rice) is suitable, in brown or white varieties.

No, because regular rice will just fall apart. The rice you use to make onigiri must be sticky. Most stores will sell it labeled as either: Japanese rice, sushi rice, sticky rice, or sweet rice.

A mesh strainer (to wash the rice) is all you are going to need in terms of special equipment. You will need a pot and burner to cook the rice, or a rice cooker.

Yes, not all onigiri is wrapped, the objective of the nori is to stop it from falling apart while being eaten, feel free to substitute this with whatever you want.

Jasmine rice does work, but you have to pack it tightly so it doesn't fall apart. It will get mushy, though.

Leftover Vietnamese sticky rice would not work well. Leftover sushi or Japanese sticky rice would work fine, but you should reheat it first. Refrigerating any kind of rice will make it hard to some extent, and less sticky. If you reheat the rice, sprinkle some water over the top and microwave for about a minute, then stir it and give it another minute. It should get fluffy and sticky again.

Don't add vinegar to "make" the rice sticky if it isn't already. However, rice vinegar you would use in making sushi works really well in onigiri.

Most meat is not safe to eat raw, whether in onigiri or not. Use cooked meat or fish if you want to add it.

Use vinegar or salt on the rice for additional taste or make a solution of the two plus sugar and pour a little at a time onto the hot rice, cutting and folding it into the rice. Don't use too much of the solution as the purpose is to enhance the flavor of the rice -not overpower it.

Basmati rice, because it's tasty, durable and doesn't burn easily.

Theoretically yes, though it would be a major contrast with the sushi rice and probably wouldn't taste very good.

I wouldn't recommend natto as a filling as it would probably turn the onigiri into a sticky puddle of natto and rice.

Some easy fillings are smoked salmon and kimchee, or tuna and mayo. No cooking needed for these! Just make sure you refrigerate them the night before, and they should be good till lunch the following day.

Yes. Sushi rice is the same thing as Japanese rice, but with a different label. Also, onigiri is a type of sushi, so it will work just fine.

You can usually put anything inside the onigiri, as long as it's not too wet.

Either way is fine, you just need to use the right rice.

Yes, Korean seaweed would work. The point of nori is to keep the onigiri in shape while being eaten.

You don't have to wrap it all the way around. Typically, onigiri has nori that is folded in half over the bottom, which allows you to hold it. I've never had onigiri completely wrapped.

No, adding filling to it is optional. They can be eaten without added filling.

Yes, keep onigiri in the fridge. Onigiri will usually keep for a few days, but it depends on what you fill it with. If you use mayo, no more than a day.

Onigiri rice is already wet and sticky. Mayo and other moist fillings won't affect the condition of the rice.

Yes. Just make sure it's properly cooked. The rice has starchy and sweet components, so bacteria would potentially grow rapidly inside there.

Yes. The wrap is not required -- it's just meant to help it hold shape and give you an easier handling option. You can use as much or as little seaweed as you like.

The onigiri doesn't require any specialized cooking adaptations. Just follow the recommendations on your bag of rice and you should be fine.

If you are making desserts, try sticking with normal Japanese treat fillings, like red bean paste or pickled plums. Remember, Japanese rice is already a little sweet, so some overly sweet fillings may not taste great.

You can use whatever you want. Just know that the texture might not be the same.