quick rice balls
#332337 - 07/12/08 02:33 PM
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pcrider
Reged: 07/06/08
Posts: 24
Loc: AZ
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Not sure if anyone has tried these, but I learned to make rice balls when I lived in HI. With a bowl of salt water to dip your hands in place a scooped of rice in your palm and squeeze till compressed and triangular then place on a sheet of wax paper to cool completely. Then put in a container and refrigerate. They are handy to grab and eat on the go. The salty water helps set the rice. We used to make these for picnics all the time in Hawaii. They are real convenient.
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More information please. Just plain cooked rice? Any seasonings? Sorry - I need step, by step ... slow child, here! 
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"I Will Survive! :-)... I shall live and not die and declare the works of The Lord..."
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glad to help... after cooking rice, let it cool a little, you want it to still be warm so it will stick, but not too hot to handle. I use pretty salty water, but you can make it to your liking. Get hands wet in salt water, then spoon a pretty good size amout into your palm and start squeezing. Continue to squeeze and kinda flatten and shape into a flat sided triangle. This way they stand up and store nicely in a pastic container. You ask about seasoning, I never use anything, but you probably could. Maybe cooking the rice in a veggie broth or adding saffron. Not sure if the saffron would be tolerable though. I use these especially when I need something real simple, but my kids think they are kinda fun even though plain.
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Good idea! Thanks so much! 
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"I Will Survive! :-)... I shall live and not die and declare the works of The Lord..."
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Hi there.
You asked about rice ball seasonings. You can top these with various seasonings. An excellent place to go to find IBS safe meals and info on the rice balls is www.lunchinabox.com ,which is about makeing Bento lunches. You can also go to Wikipedia and type in Onigiri. I will try and find the website that I liked and include it here.
I go to a local specialist Japanese store and get what's called Furikake (Fury-ka-keh) These are seasonings for the rice balls aka Onigiri. I like the salmon and shirmp ones best. If the names are all in Japanese, then read the ingredients. The FDA requires that the nutrition and ingredients be on the package, so that's in English.
Anyway you can put hard-boiled egg (whites only) Salmon, Seasame Seeds. Seaweeds (Nori is the dark green sheets that you wrap around the onigiri) Wakame is a green crunchy type that goes well in salads, you see it in Miso soup. you could do pickeled plums. Fruit
Like I said I'll try to find the website with the great instrutions and info.
Anameeka/ Emily
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Hey thanks for the tip. I never even thought about that, duh! Sounds kinda like sushi, which I like, but have never tried to make.
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Here's the website I prommised.
http://www.justhungry.com/2007/01/onigiri_omusubi_revisited_an_e.html
Onigiri is like sushi. I think anything you like in sushi rice would work for Onigiri.
Here're some fillings that I found that I think would work for most of us.
Ground meat (chicken fish, or seafood), cooked with grated or chopped ginger, then flavored with soy sauce, some red pepper flakes, sake or mirin, and sugar. It should be quite dry. Curry flavored ground meat mixture works surprisingly well too.
Chopped up western style pickles (as long as they don't have too much garlic in the brine), well squeezed to get rid of excessive moisture
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Could you warm them up. I'm not big on eating cold rice. Not a shushi eater too.
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