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Please Fave the original Here

A simple new recipe from !

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I was bored and made different shaped riceballs, some with cream cheese under the nori and some stuffed inside. The round ones just have crab seasoning dusted on them.

Jasmine Rice, Nori/Seaweed, Rice Wine Vinegar, Sesame Oil, Sugar, Cream Cheese. A small amount of Butter for tenderness is optional before rice is completely ready.

~ Notes from Chris: ~

For a more detailed recipe I would start here - https://www.wandercooks.com/simple-onigiri-recipe/

More often than not you would really need just 1 - 2 teaspoons of sesame oil (the toasted stuff goes a long way in flavor)
Same with the sugar, but more often than not the rice vinegar is the 'star' - 1 - 2 tablespoons would work, depending on the amount of rice.

Some recipes will call to rinse the rice before cooking, some will not; its an optional step. 'Fluffing' it - that is, stirring the grains around with either a fork or a spaghetti spoon - is essential, it will distribute the starches evenly. The butter I would certainly recommend as well since 1.) fat = flavor and 2.) It will prevent the rice from getting hard / stale!

As for flavorings - the possibilities are endless - you can have them plain, toast them on a pan (yaki onigiri), fry them in breadcrumbs, etc etc etc!