Japanese side dish questions - - Im making onigiri (riceball)?

Question

Alright, I need to make some sort of Japanese side dish for a project in my class, and Im thinking about making onigini riceball (unless anyone else know something that's even easier to make? xD) mm my questions are can I use regular rice? Also, since I don't want to make the long trip to the asian market, is the seaweed very necessary (or will it fall apart without it after a couple hours?) and what fillings can I get at a regular store. I read somewhere that canned tuna works.

Most importantly, I am supposed to make enough so that 30 people can have a bit -__-; riceballs are pretty big, can I cut them into fourths or halves at least, or just make them really tiny?

Thank you so much ^_^ Please answer if you are familiar with japanese food only :D

Answer 1

when you make the ball you have to wet your hands so can handle and shape the ball better with sea weed and  when i was in japan they were puting pickled plumb in the center  of the rice ball and make a like a snow ball and kids was taking to school for lunch...it was very interesting and boy it test good ....we all loved it you can put some soya souse too if you like.

yes also you can use regular rice too....and please make them size of small oranges.thats how japanes people do

yes you have to have a sea weed....soy souse and pickle plumbs .trust me i know....

Answer 2

You can use a medium grained rice which is starchy. 1 cups rice to 2 cups water ratio. Add your Japanese rice wine vinegar when the cooked rice is hot so that the flavors will become infused in the rice. The seaweed can usually be found in the asian sections of most grocery markets if you don't want to go out of your way to an actual one.

Place the wasabi paste inside the piece of fish you are using. You can't use canned fish. Use fresh fish such as sea bass, tuna, and salmon. cut it finely so that everyone can have a taste.

Answer 3

try this one

Perfect Japanese Rice.

basic onigiri (riceball) recipe.

Ingredients

300 g short-grain rice(nikishi brand is the best)

375 ml water

nori, strips

Directions

1. Wash rice in a colander until water runs clear.

2. Drain well and then soak for 30 minutes.

3. Put rice and water in a sauce pan make sure it has a tight fitting lid and wrap a tea towel around the lid to keep the steam inside

4. Heat until boiling then turn to low and steam for 15 mins finally turn the heat off and let stand for a further 15 minutes. DO NOT LIFT THE LID OFF AT THIS TIME!

5. Let the rice cool enough so it is warm but won't burn your hands when picked up.

6.At this point if using fillings or flavorings add them to the rice.

7. Wet hands and add a little salt if you feel like it. Take some rice and shape it into a circle, triangle, cat head whatever you want.

8. It is quite difficult don't worry if yours are wonky!

9. Add filling and or garnish at this stage and finish with a strip of nori either round the edge or as a "napkin" at one end.

http://www.recipezaar.com/176527

http://japanesefood.about.com/od/rice/r/...

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