Question Do you still have to cook it? You mentioned you liked one of them heated, but are they ready to eat out of the package, heating optional? Also, the ones with mayo, are they in a refrigerated section in the stores? posted by hummbabyAugust 27, 2002 at 14:26 [ e ]

Onigiri They are refrigerated although not for long because they sell out several times a day.  If you take one home and put it in the fridge it for more than a short while the rice will get hard. They are ready to eat as is.  Some of them recommend heating them like the one with Ham Sausage one but you can eat it cold if you want.  In Hawaii they sell Spam Masubi at pretty much every ABC and 7/11 on the Islands and those ones are always inside a glass heater served hot but I haven't seen those kind here.  Lots of conviences stores in Hawaii also sell several of the cold kind like Japan although the selection is less. posted by greggmanAugust 27, 2002 at 20:45 [ e ]

Does anyone know where to buy in USA? I've got a constant craving for the onigiri I used to buy in the Seicomart in Kushiro... Does anyone know of anywhere in the USA pre-packaged onigiri can be bought? Any place that'll overnight from Japan? Thx... posted by anon_ecliptic_1warpmailnetNovember 12, 2002 at 14:55 [ e ]

I JONES for onigiri After a trip to Japan where I lived off Oni giri for two weeks, I find myself craving them more than sushi.  I asked a waiter at my local sushi joint if he knew where I could find oni giri and he smiled and said he could make some for me.  They weren't on the menu, but they were definitely the real thing! posted by anon_akaiJenNovember 14, 2002 at 11:01 [ e ]

I just made onigiri tonight! They were delicious, and now I'm stuffed. I cooked some salmon with soy sauce and a little sake in the toaster oven, and then pulled out all the bones. Then I made some sushi rice (rice, then folded with sweet rice vinegar). Grab some rice (with wet hands---very important) and then stick some salmon, then top with more rice and squeeze a bit. Then salt the outside and wrap with nori. Delicious! While I was making the other stuff I put the salmon skin back in the oven on broil, and cooked it till it was crispy salmon bacon. Yum! posted by anon_makeitathomeNovember 17, 2002 at 19:05 [ e ]

How can we get them over here? I miss onigiris so much! In the Uk we're restricted to sandwiches and such like as a snack. We have Japanese shops, but they don't have them. I recon they'd be so popular and theres a definate market. I'm thinking about making a load and selling them to shops, but will I need special machines? And the packaging...? If anyone can help please get in touch... adstratton@hotmail.com posted by anon_andyNovember 27, 2002 at 15:53 [ e ]

Just make them It's really not that hard at all.  Here's some more detailed instructions but basically you just cook some rice, wet your hands, put a little salt on your hands, squish the rice into a ball.  That's IT. The rest is up to you.  You can put nori around it or not.  You can put a big piece to cover the whole thing or a small piece to just cover part. Then you put stuffings in.  One of the most common in the convenience stores here is just tuna and mayo.  Mix a little tuna and a little mayo and probably a little salt, put a small spoon full in the middle. You can put pickles in the middle, hamburger, crab salad, ham and mayo, pretty much anything.  I even saw some crazy girl put chocolate in her's on TV. Also, instead of putting it in the middle you can mix it in the rice then make the ball.  Currently at 7/11 here in Japan they have several of that kind.  Some have finely chopped Japanese pickles mixed in.  Some are made of fried rice.  One of my favorites is the fried rice and tuna and mayo all mixed together with a small piece of nori. The only problem with selling them I can see is they need to be relatively fresh or they suck.  I'm not sure how many hours is too long but I know if the rice goes hard then it's no good.  Here in Japan that's not much of a problem as they sell out several times a day. posted by greggmanNovember 27, 2002 at 18:46 [ e ]

Onigiri in Southern California I've discovered that a few Japanese markets here in Southern California(Los Angeles, Gardena, Torrance etc) sell onigiri. I buy them from a nearby market called Mitsuwa Marketplace since they have Ume which is my favorite kind. Another place that has it is another Mitsuwa in Torrance(there are other Mitsuwa's too). Another place to look is a place in Gardena called Marukai(it's a clubstore so you need a membership). Also if you live in the Los Angeles area then go to Little Tokyo(in Downtown) to get onigiri. posted by anon_IncognitoJanuary 26, 2003 at 11:47 [ e ]

Onigiri molds For those of us who aren't so good at molding our food (I tend to crush things a bit), there are onigiri molds.  I stumbled onto a few of them looking through a site called J-List. They come in triangular shapes mostly, but there was one with the "cute factor" of a bear, star, and heart-shaped set (a neat surprise for kids, I suppose). Using them is simple, load and go. posted by anon_MJBartlettJune 12, 2003 at 13:34 [ e ]

In making Onigiri is there a specific type of rice I need or use or will any rice will do. Just asking. posted by anon_hmmmmmJune 17, 2003 at 15:42 [ e ]

Plain rice As far as I know, no, there is no special rice.  Just plain white Japanese rice.  In fact, I don't know if this is true or not but I always assumed onigiri originated as something to do with leftover rice.  Probably because I've seen moms make onigiri with left over rice. posted by greggmanJune 17, 2003 at 20:13 [ e ]

Onigiri... Hahahah! I know all! well, not really. Anyway, the original technical definition for riceball means "made by gripping with the hands."  Also, the Ume Chirimen is just a riceball with a pickled plum for the center filling. I, personally havent eaten any riceballs yet,but once I get the ingredientsI will personally get to try one. Oh, and the traditional onigiri is made with japanese long grain rice. posted by anon_KyochanAugust 2, 2003 at 9:16 [ e ]

Onigiri... Yesh, Onigiri are made with long grain japanese rice, and they are usually wrapped in nori, unlike the ones you buy in stores. the majority you get in stores are simply shrinkwrapped, but a few do have nori wrap. posted by KyoChanAugust 2, 2003 at 9:23 [ e ]

Damp hands only please! Your hands should be a little damp so that the rice does not stick to them! We use warm water - a pinch of salt is what adds a little flavour but it is not necessary if you will use furikake or nori. We always make furikake and mix up a bowl of rice with it before moulding into shape. It does not matter about the shape - just make a ball of sticky rice, push an indentation with your thumb and spoon in a little tuna and mayo then close up some rice over it. It is the equivalent to sandwiches or subs for us Japanese! posted by mimiSeptember 22, 2003 at 20:16 [ e ]

Thanks from down under for all the info.  Just made some (fairly ugly looking) tuna, mayo and mushroom soy oni giri : )   First the tuna, then the world! posted by anonymous_YonanNovember 21, 2003 at 0:01 [ e ]

Sushi rice It should be noted that only freshly cooked rice should be used to make onigiri. Sushi rice is meant specifically for sushi, though that is probably obvious to most people... Most asi ans have an affinity for the natural flavor of rice, so adding the vinegar would simply detract from the taste of the fresh rice. posted by bakerFebruary 26, 2004 at 18:53 [ e ]

Bento Any family outing when a lunch would be brought with us would always have a container of o-ni-giddy. Triangular, nori wrapped, with umeboshi inside in neat rows in a big tupperware. Kentucky Fried chicken chopped into more convenient size pieces or shoyu chicken, chicken wings, or maybe chicken gizzards with jap. chile flakes, lots of garlic and ginger and maybe some brown sugar in the sauce were all great partners. Fishing trips in the mountains, picnics by a river, or just a day at the park. Homemade tsukemono, salads, fresh fruit, a watermelon in the river getting cold. I think I'll plan a family picnic. posted by milehisanseiMarch 25, 2004 at 19:59 [ e ]

Onigiri Here in Wyoming fine Asian food is hardly existant.  I was fortunate enough to visit Manhattan, NY where my wonderful friend introduced me to the delights of fine Asian foods.  When I returned home I hit my computer and started searching for ingredients and tools so I could learn how to make Sushi and Onigiri.  The best place I have found is asiafoods.com.  They have just about every thing you could imagine to take on this task.  I am far from perfect but I have really impressed my friends and family.  There is one delight that I have yet to find and that is a recipie for Fried Sweet Rice Balls.  I would appreciate it if anyone could send it to me. Thanks! Cheryl redridinhood1@earthlink.net posted by CherylMarch 28, 2004 at 17:55 [ e ]

For a while this was my favorite snack food when I was walking around in Japan. It was easy to stuff in a bag and it's not messy.  I'd drop by in the morning at the 7-11 near the hotel and, grab 2 and head out. I never got to try the funky flavors like curry and the one with sausage though and I kind of prefer the ones without the moist nori wrapping. yumm... The thing though is that not all the onigiri packages have a picture on the label to tell you what's in it and it's turned out to be like playing russian roulette since I can't read kanji. One time I grabbed one of the shelf and when I unwrapped it later to eat it I found out that it was stuffed with huge (I think it's salmon?) fish roe. I don't mind eating a lot of strange food and I like fish roe but I didn't take too well to the huge ball-bearing sized things that left a salty-popping sensation in my mouth. posted by mouseJune 10, 2004 at 23:29 [ e ]

Been making onigiri for three or four months now, ever since I entered the Dark World of Japanese Cooking (yum!), and I've fallen in love with furikaku.  Sesame-seed-and-nori, egg-and-nori, fishies-and-nori... you name it, I'll try it.  Must admit that my favorite so far is the salted sesame-seed-and-nori mixed into the rice along with a great deal of bits of scrambled egg which has been seasoned with sugar and salt; lovely.  I tend to make them in the evening and munch on them for dinner, then eat the leftovers for lunch the next day. posted by ysabetOctober 11, 2004 at 11:00 [ e ]

where to buy onigiri in manhattan? I really miss the onigiri I used to buy in Seiko Mart in Hokkaido... anyone know where to buy in Manhattan? I prefer the triangle ones w/ crispy nori. Thanks! posted by adamFebruary 21, 2005 at 15:50 [ e ]

re. where to buy onigiri in manhattan adam, have you tried the 24-hr grocery store on st marks?  also, all the little restaurants up and down st marks make really delish versions of onigiri... posted by PeiFebruary 22, 2005 at 18:24 [ e ]

re. where to buy onigiri in manhattan Oms/b Riceball Cafe at 156 E.45th Street.  I just had lunch there.  I could have eaten a hundred onigiri.  How many of these do Japanese eat in one sitting? posted by TheCrusherMarch 4, 2005 at 10:53 [ e ]

Where to buy prepackaged onigiri Has anyone figured out how to buy the prepackaged triangular onigiri with the nori on the outside.  My mom and I had them during our last trip to Japan and are now on a life quest to get them without having to go to Japan to get them...Please email me if you know who sells them ~ lpharis@satx.rr.com posted by KaysanJuly 16, 2005 at 15:23 [ e ]

I need to try these I'v been eaning to make some for a while and now I have to. Why can't the UK sell them? I don't have anywhere to get the nori. Still, you don't HAVE to use the nori do you? It would be fine without it. Damn you. Now you've made me obsessive. posted by AyriesAugust 29, 2005 at 8:14 [ e ]

re: where to buy onigiri in manhattan if you mean JAS mart on st. marks and 2nd ave they're not open 24/7---they open after 11AM on weekdays I don't know about M&M on 3rd and e.10...they might have it although i highly doubt it posted by kevSeptember 18, 2005 at 8:11 [ e ]

Make your own Onigiri simply There is a very simpe and cheap way to make onigiri. 1) 1/2 cup of rice for every rice ball.  For example, to make for onigiri, cook 2 cups of rice. 2) Follow steps 3 through for each onigiri. 3) Put 1/2 cup rice on a large piece of saran wrap. 4) Make a depression in the center. 5) Add your filling to the center (umeboshi, tuna and mayo, bonita flakes- my personal favorite is bonito flakes with soy sauce.) 6) Wrap up the rice ball in the saran wrap it is on. 7) Form it into a ball or triangle. 8) Place a strip of nori (dried seaweed) on the bottom of the onigiri. 9) For soggy seaweed, repeat steps 6 and 7. For crisp seaweed, continue on. 10) place any seasonings on the rice ball. 11) Your home made onigiri is ready to eat. Itadakemasu! posted by EdDecember 20, 2005 at 14:11 [ e ]

I <3 Onigiri I love onigiri so much; convienent, cheap, delicious, and has some sort of odd natsukashii appeal for me. Thanks to a Honda plant somewhere nearby, there is a local Japanese grocery store  about 30 min away and they stock these. Shimp/mayo, Sake, Salmon Roe, Ume... all the triangle kind. I'm moving in half a year and one thing I'm really going to miss is the onigiri. Thanks for making this website; both informative and tempting to look at ;) posted by SHDecember 29, 2005 at 13:43 [ e ]

I <3 it too!!! damnit I love onigiri I want a recipe does anyone know where I can maybe buy the rice online too????  I haven't been able to find the special short grained rice anywhere that is used to make this delicious treat.  Also where might I find the nori at too.??? I know of a local chinese food store do you think they might have it?? I will ask for nori but do you know if they will have the rice and if they do what would it be called??? posted by ShokushuoniJanuary 9, 2006 at 21:22 [ e ]

Japanese food items If there is any Korean market, try that. They have short grain rice, nori, and most of the things you want. If you are away from any of those, try Mitsuwa mail order. They will ship UPS from California so don't order Sashimi or anything perishable. Call 1-877 648-7892 and they willsend you a catalog. biz hour is 9-6 pst. posted by nekoJanuary 11, 2006 at 17:30 [ e ]

Mmmm I wish I could find packaged onigiri around here (Kansas...) But I have made a few myself that turned out well. I forgot what type of rice I used and havnt been able to make it that well since. Any suggestions on a good brand of short grain rice?? And how much water you use too please. Rice is picky when it comes to the right amount of water... posted by MaarekFebruary 9, 2006 at 17:14 [ e ]

Oi... Onigiri in Canada? does anyone know of any places in Southern Ontario, Canada that sell Onigiri? If not, that's alright, but I was just wondering. I wanted to try it, myself, but I might just make some of my own. ^^ Thanks in advance for telling me if there is any places. ^^ posted by KuoFebruary 17, 2006 at 8:16 [ e ]

making onigiri I just was looking online and came across your site today after making my first batch of onigiri today.  I found that all the ingredients can be found in any major supermarket.  Just by purchasing calrose rice and many supermarkets have the nori seaweed sheets.  I just did the tuna and mayo filling today but plan on making other varieties. Happy little onigiri on a plate.</b All the little onigiri on a cookie sheet I think they turned out rather cute for my first try if I say so myself.  The key is just to have fun with them and let your imagination be your guide :) posted by xhappyxMarch 21, 2006 at 19:33 [ e ]

Those rock!!! Looking that those it reminds me of all the books they make in Japan for making character bento (lunch boxes).  In fact they even have a yearly competition.   posted by greggmanMarch 22, 2006 at 20:41 [ e ]

hey question if i use long grian rice and add more water will it become sticky??? im making it today and i need to no posted by anon_kirokoApril 15, 2006 at 10:11 [ e ]

Rice While it doesn't really matter what brand of rice you choose, it matters what grain. Short-grain(Japanese) rice is naturaly sticky and has a certain taste. Long-grains are harder, alot less sticky, and tastes much different. Putting more water onto long-grains will only ruin the rice, making it soggy not sticky. If you really want the best of the best brand of rice, I suggest asking your nearest rice vendor. They can probably tell you which one is better in terms of what you are cooking and its quality. For Onigiri I HIGHLY recommend the added seasoning of Furikake. http://www.quickspice.com/sc store/images/furikake-nori-tamago_lg.jpg They come in many many different flavors and make an onigiri more festive, colorful and delicious. posted by KouyaKidApril 20, 2006 at 18:02 [ e ]

Help? Does anyone know where some riceballs are sold in B.C Canada? Also how do you make the fillings? posted by NekoYashaMay 1, 2006 at 13:11 [ e ]

Onigiri in BC You can get the real thing at Fujiya Supermarket (they have 3 locations in Vancouver, BC & one location in Victoria) There is also a place on Robson Street (Vancouver) called               Kombina / Pocky store that sells onigiri. As for restaurants: Guu in Gas Town as well as Zakkushi on Denman both have Yaki Onigiri on thir menu. posted by JWhMay 7, 2006 at 18:26 [ e ]

Nori and other ingredients in the UK You can buy nori at most health food shops (tend to have a good selection of japanese ingredients), Chinese / Oriental grocers or from big Sainsburys in their "posh world food section" Alternatively you can order any kind of Japanese food from mt fuji online and they'll deliver to your door - www.mountfuji.co.uk I get my akita komachi rice there and whenever it runs out I just do another order along with all the other bits I need to stock up on. To make perfect rice without a rice cooker, wash the rice then soak for about 20 mins if time (no worries if not, but wash it well). Put the rice in a large saucepan with a tight-fitting lid and add enough water to cover by about 1cm. Bring to boil, stir once, cover and turn hob down to very lowest for about 10 mins - don't lift the cover till it's done! Give it a stir and put the cover back on till you need it. Just had tuna onigiri for lunch... Hope all that helps. posted by CathMay 9, 2006 at 5:39 [ e ]

Onigiri Shaping I tried making Onigiri today, they tasted alright...For a first timer I guess...They were DEFNITELY plain though.   I'd like to know if some one could full (although I use it somewhat loosely) how to shape an onigiri into a triangular shape? Mine come out rather sphere like and rather deformed looking and I can never make it look happy... Advice or help would be much appreciated to a small girl. posted by TehSooperBlooMay 12, 2006 at 16:58 [ e ]

Omusubi vs Onigiri Onigiri in western Japan were often refered to as Omusubi. They also tended to be round. Nowadays you hear both names thrown around regardless of the shape. I did my own onigiri analysis recently. Examining the history and technology behind onigiri. http://foomfoom.blogspot.com /2006/05/1.html posted by foomfoomMay 15, 2006 at 8:23 [ e ]

I did it Ebay I actually get most of my ingredients from Ebay. I bought Calrose rice, seaweed (Nori), and especially onigiri molds. I even bought little packages to specifically for wrapping onigiri with easy open tabs. But I can't read how to work them. ;)- Anyway try ebay for your onigiri needs. posted by PetaMay 27, 2006 at 14:53 [ e ]

Onigiri I was considering making some onigiri tomorrow and I was looking for a good filling and what kind of rice to use.  I know they have a sushi chef at the local grocery store, so I was considering asking him about it.  I was considering the list of things I've seen for ingredients and it looks like the easiet would really be the tuna and mayo, but that sounds kinda bland to me.  the beef might work, but I figured it should be a soft filling.  I was thinking something that had a sharp contrast in taste that still blended well with the rice would work best, but I can't think of anything inspired.  What do you guys think of a chili onigiri that just had toasted sesame seeds on it and no nori? (I don't think nori would go well with chili) posted by JesuficationMay 28, 2006 at 21:42 [ e ]

I make onigiri all the time my grandma is japanese and she tought me how to i usually make the kind with umiboshi which is pickled japanese plum some times i add shiso as seasoning and i usually wrap it in the triangle style. ^_^ infact im making some today lol posted by nozomiJune 6, 2006 at 14:01 [ e ]

a recipe for filling i just made onigiri for the first time today (after a request from my son who hasn't tried his yet lol) and they turned out great!  i thought i'd leave a recipe for a non-traditional filling for someone who may be looking for ideas.  it's a tweaked version of a filling for chicken wonton.  12 oz. chopped cooked chicken - 1 tbs. soy sauce - 1 tsp. grated fresh ginger - 1 garlic clove, crushed - 2 tsp. sherry or chicken broth - 1 or 2 spring onions, chopped - 1 tsp. sesame oil - mix all together and voila!  a filling for onigiri.  and yes, there will likely be leftovers of the filling depending on how many onigiri you make. posted by kenjikittenJune 24, 2006 at 16:05 [ e ]

Onigiri In England Well it took me about an hour or so, but I managed to make about 15 salmon, tuna and smayo (tomato sauce and mayo a little bit of chili) Onigiri .....logs. The balls seemed to crumble under hand so logs where made in their place. A question though, for the first few time's I tried making Onigiri, I was slightly confused about how much pressure you apply. I mean, I tried using a little amount, didnt' work, tried to much and the rice turned into pudding. So, ideas anyone? Maybe a better guide linked somewhere? Cheers! -The Kimmeh posted by KimusabiJuly 29, 2006 at 12:20 [ e ]

a good guide online is http://www.justhungry.com/20 03/12/obento.html as for the amount of pressure to use, the rice itself is pretty sticky and sticks together, but when you want it to retain a shape you should press down hard. the easiest way of making the characteristic triangular shape - at least, the way my host mom in japan would do it- 1. hold out your left hand flat 2. place the rice on your palm, closer to your fingers 3. cup your right hand over the rice, covering it 4. fold up the fingers of your left hand and your wrist (i don't know if this makes sense... basically, cup your left hand around the rice too) 5. press hard with your fingers... the right hand fingers and palm should be shaping the top of the triangle, and the left hand is shaping the bottom and the two flat sides 6. rotate the onigiri and firm up all sides sorry, it's kinda hard to explain- much easier to watch someone doing it... hope it helps! have fun making onigiri! posted by makiAugust 4, 2006 at 9:56 [ e ]

oh, here, i found a picture! http://www.airandangels.com/ bentobox/onigiri.html posted by makiAugust 4, 2006 at 9:58 [ e ]

face onigiri xhappyx, how did u make those carrot flowers/stars and what did u use to make the pink cheeks.  they're so cute! posted by pinkpigAugust 22, 2006 at 17:11 [ e ]

eat and make the same day? My son has asked me to start making these for his lunchbox at least occasionally - he traded his lunch at camp for another child's riceballs!  He loves them.  I bought a mold that makes three little logs, I have nori and Calrose rice, and even some salmon sesame nori to sprinkle on for a change of taste.  Now my question is how long does this take to make?  We get up at 6:00, leave the house at 7:00, he eats lunch at 12.  For food safety, these need to be at least cool before I put them in the lunchbox with an ice pack - so I am assuming I need to make these the night before.  BUT apparently they quickly go stale.  I am quite willing for him to eat this for lunch, but I am not willing to get up at 4:00 am to make them and chill them!  Can I make them after dinner the night before or will they be awful?  Can I just add the nori part the next morning to hopefully keep its texture a little nicer?  How are you all packing these for lunch? posted by cellomommySeptember 3, 2006 at 13:25 [ e ]