Oishi Onigiri

Ingredients
Boiled rice 4 cups (for 8 riceballs)
Salt a little
Roasted sesame a little
Nori (toasted seaweed) 8 sheets
Fillings (fish roe, bonito flakes, pickled plum)

1. Divide the rice into eight equal portions (one for each riceball).
2. Wash your hands well. Wet your hands with water and cup a little
salt, sesame and one portion of rice in your hand.
3. Make a little hole in the center of the rice with your finger and
fill the hole with one or two of our favorite fillings.
4. Cover the filling with rice and press firmly with both hands,
making sure the filling is securely in the center.
5. Squeeze the rice into a oval or triangle-shaped ball.
6. Wrap the onigiri with nori.

Plain Onigiri
The plain ball of rice, lightly salted on the outside. There is no filling or cover.

Yaki Onigiri
Onigiri that is grilled on a wire grill until crispy, then brushed with soy sauce or miso. Yaki onigiri are best served hot, though they can be chewy yet tasty bento additions. Yaki onigiri usually do not have fillings, though some people like to put a little umeboshi or
okaka inside.

Onigiri Grilling Process
1. Pre heat your grill if you have electric grill.
2. Mix say sauce, sake, and sugar in a small container. Put the soy
sauce mixture on one side of rice balls with a brush.
3. Place the rice balls on a slightly greased griddle tin with soy
sauce mixture coated side up.
4. Grill them about 5 to 10 minutes or until the surface get crispy
and brown. Brush the soy sauce mixture once again in the middle of
grilling.
5. Turn the rice balls over and brush the soy sauce mixture on the
other side. Grill them a further 5 to 10 minutes or until the surface
gets crispy and brown. Brush the soy sauce mixture on this side again
during grilling.

Sprinkle Onigiri
Just like its name, this onigiri usually sprinkled on the outside with sesame seeds, gomashio (sesame seeds mixed with salt), or furikake (mixed savory sprinkles - there are many various flavors).

The mixed-rice onigiri
Rice is mixed with something before formed into a ball. Since the rice is flavored, this type usually doesn't have a filling, and is often not covered to show the rice off (or just has a minimal nori strip). Anything can be mixed into the rice like this as long as it's not too
moist or oily, which will make the rice grains fall apart.

The mixed-rice onigiri
Nori is the most common onigiri wrapping, but there are other
wrappings. Here is one wrapped in salted green shiso leaves.

You can use anything that goes well with rice , not too wet or oily and quite salty as your onigiri`s filling.

* Fish
o Katsuobushi (also called okaka)
o Umekaka, bonito flakes mixed with umeboshi
o Chum salmon
o Tuna with mayonese

* Seafood
o Mentaiko/Tarako
o Ikura

* Pickles
o Umeboshi
o Tsukudani (cooked in soy sauce until tender and salty)
o Nozawana
o Kimchi

* Seasoning
o Furikake