What is the name of the sticky rice used to make onigiri? (rice balls)?

Question

Like, i know you cant use ordinary rice and that it has 2 b a sticky kind of rice but i need to know what its called (like a name brand of something) because its not like i can just walk into a store and find a package of rice that says "sicky rice" so can someone please help me!!!!

Answer 1

go to the store and look for "CALROSE RICE"..

that is most definently sticky rice and famous in japanese cooking =]

Answer 2

Any short grain rice basically because it's full of starch.  Just remeber to wash it well and boil it with less water than long grain rice.  Actually steaming is also a good way to cook it.  I love onigiri but I hate umeboshi! I usually fill it with a piece of peach!

Answer 3

Japanese rice is basically smaller and rounder than other types of rice. When you cook it, it gets sticky. Hence many Japanese recipes use rice to be held in shapes, the stickiness of the rice is very important. It also fill you up more than other types of rice does. There are so many different kinds of Japanese rice brands in Japan, and even abroad, it is possible to choose from a few variations of Japanese rice. "Nishiki" and "Hinode" are quite common brands in England. Both brands are suitable for making sushi dishes.

Answer 4

uhm--it's not sticky. What makes it sticky is the fact that you have to wet your hands and squish it together. The best rice balls are full pressure affairs, lol. Sqeeze hard.

Nishiki, Kokuho Rose, Calrose, and Hinode. Are all ??(I think) grown in Texas. You can go into any asian market and buy some, most commissairies, and Wal-mart (in the asian food aisle)

Answer 5

Any sort of short rice is fine.  You can find 5 and 10 pound bags of Japanese or Chinese rice in most grocery stores.  50 pound bags are also available at Asian markets or Costco.

Obviously a rice cooker is the easiest way to cook rice, but if you don't want to make that sort of investment yet, you can make it on your cooktop.  Just rinse the rice as normal, add enough water to cover the rice by about 1/2", cover the pot with a lid and set it on the stove over medium high heat until the rice has absorbed all the liquid - about 20 minutes.  Don't remove the lid or stir the rice.  It'll be rather sticky and dense - not fluffy and individual like that Uncle Ben junk.

To make onigiri, remove the rice from the pot and let it cool until you can handle it without burning your hands.  Form it with your hands, or use a pre-made plastic mold.  (if the rice sticks to your hands too much, dip them in cold water, or very lightly coat with vegetable oil.)

Leftover rice can be refrigerated, then used in stir fry the next day.  (cold, leftover rice is ideal for stir frys - fresh hot rice won't work.)