/ck/ - Food & Cooking

>>11075613
First off, don't use long-grain rice, that will set you up for failure because it's not sticky enough. You want a medium or short grain so it holds together. Nishiki is easily available in the west, works great, and should satisfy your weeb sensibilities too.

Also note that onigiri is made from LEFTOVER rice. So make your rice well in advance and let it dry out a bit. Likewise, the fillings are usually leftovers, or common fridge/pantry items. Don't get hung up on specific recipes for the fillings, just use whatever you have on hand. The whole point of onigiri is to make a simple snack with with leftovers.

>>11075619
I used "sushi rice" I got yesterday at a local Chinese grocer, and that stuck together well, but did see problems. Your comment about leftover rice makes more sense. I'll try with the extra I didn't use later today/tonight.

>>11075613
>post arancini
want onigiri.

>>11075619
Not op, but I bought a big ass bag of Nishiki before, have not used any since first experiment. Is it supposed to be so sweet? I thought it'd make an excellent rice pudding, but I'm not into deserts or sweet foods desu.

>>11075619
>onigiri
>leftover rice
>dry out

Are you high? The rice will crumble if you work with it when it's dry and cold.

OP if you have a rice cooker just add more water and don't wash the rice so it comes out gloopier and sticky. I use whatever rice I have at hand and it all works out fine, even long grain.

>>11077399
Did you accidentally buy glutinous rice like an idiot?

>>11077414
It's not supposed to be dried out to the point that it's hard and crumbly you dumb sperg. Just let the steam and excess mositure come off freshly cooked rice before trying to make onigiri withi it. Dry it partially, not until it's fucking sand you dumb plonker.

>>11077399
I don't find it to be sweet.

Post a pic of what you bought.

>>11077427
Wtf, you mean I can't just buy Nishiki and be done with it, I have to faff about reading fine print? The online shops don't seem to mention anything about glutenous vs low gluten. My weeb rice is ruined by sweetness though?

>>11077465
K, just so you know I had to get up despite bein bedridden with gastritis just to take this pic. D':<
Also may just be my tastebuds as I otherwise exclusively use al dente cooked basmati.

>>11077458
Why do you need to even mention it specifically if it's just till cool enough to handle? Is OP sticking his hand into hot freshly boiled rice? If he is then he should be left free to carry on eating his shitty jam doughnuts out of his 2nd degree burn covered hands.

>>11077516
That's the stuff.
IMO its sweeter than basmati but I'd hardly call it "sweet", if that makes any sense?

>>11077517
It's not just "cool enough to handle". It's "until most, but not all, of the moisture has been allowed to evaporate".

The whole point is to get the consistency correct so it sticks together like it should.

>>11075613
My korean wife had an herbal doctor grandfather who would have his cook make up a bunch of onigiri stuffed with simple shit like daenjang and veg or kolchujang with veg (he was buddhist, no meat) and he'd pack it into the mountains for a couple weeks picking medicinal herbs. I asked her to try to duplicate it and it was ok, but more like just rough camping survival food.

>>11077542
Rice really isn't that fussy. OP was probably just too gentle with nirigi-ing, put enough pressure into it most rices will stick.

>>11077366
Those aren't Arancini, they appear to be Yaki Onigiri.