Problems doing onigiri, please help me?

Question

well, i went to HEB and bought some jpanasese rice, medium-grain. i did some at home and wet my hands... and the rice stook perfectlly, but when i ate it, (the first bites) or I hold it a little long, it started falling, what shoould I do??

Answer 1

i remind going to foodnetwork.com.p.s its grate

Answer 2

You need to use short grain Japanese rice, the ratio is 1.5 times the water to rice (e.g., for 1 cup of rice add 1.5 cups of water), do not add salt, wash the rice to get as much of the talc out for a cleaner taste, with the lid on, bring to a rolling boil (so the lid starts rockin'n'rolling) and immediately turn down the heat to very low so it simmers for 20 mins, DO NOT OPEN THE LID.  Turn off heat and let it stand for at least 5 mins.  When the rice is cool enough to handle, wet your hands and scoop rice and squeeze it together into the shape that you want.  Wrap nori around it or roll it in the seasonining you prefer.  Set aside.  Theoretically, you need to keep the nigiri moist and not refrigerated so you may need to cover it with a damp dish towel (which will make your nori soggy) if you're doing it the night before (better if you can do it the same day you're going to eat it.  Short grain Japanese rice is stickier than other rices so hold together better to make nigiri.

Answer 3

use short grain rice instead of medium. most rice asians use are medium but Japanese recipes call for short grain ones because they are extremely sticky.

Answer 4

Use short grain instead of medium grain.  How did you cook your rice?  Did you use a rice cooker or a pot.  Next time use a electric rice cooker.  If your rice is not sticky enough, you will not be able to make a perfect rice ball.