Onigiri Rice Balls

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Start with bags labeled “long-grain sticky rice,” “sweet rice” or “glutinous rice.”  If it isn’t on the shelves of your local grocery, check the ethnic foods section.  If it’s not there, visit a nearby Asian or international grocer.  Still no luck, here is a link from Amazon.  CLICK HERE

Sticky rice gets its stickiness from starch;  that is amylopectin (not so much amylose) While it does contain a little bit of amylose, it’s an insignificant amount. It’s the amylopectin, that creates the stickiness of sticky rice.

1. Cook short grain sticky rice

Measure 1/2-3/4 C rice and 1 C water into the pot. Let the rice soak for at least four hours or overnight. Add 1/2 teaspoon of salt and stir. Place the pot over high heat and bring the water to a boil. Turn the heat to medium low and cover the pot, leaving the lid slightly off on one side to vent. Cook for 10 minutes – Stir once, and once only at 2-3 minutes.  DO NOT stir the rice again while cooking! After 10 minutes, check to see if the rice has absorbed all of the water by pulling the rice away from the center with a fork to create a hole.   If there is still water, continue cooking for 5 more minutes or until the liquid has been absorbed. Remove the pot from the heat and place the lid on securely. Allow the rice to stand for 10 minutes before serving or using.

1. Decide what will be in the center of your balls:
   1. Salmon:  Sear 8 salmon strips for 30 seconds per side.  Sprinkle with salt.
   2. Plums:  Pit 8 plums
   3. Sausage:  Cook Smokey Links
2. Put 1 1/2 TBL rice in the center of your palm
3. Create a hole in the center
4. Fill the hole with your filling
5. Form into a ball, enclosing the filling
6. Shape into a triangle (for appearance)
7. Tightly press to hold the shape, but not too tight
8. Put a strip of wet seaweed around the ball – shiny side out

Serve with soy sauce