Musubi (Rice balls) Onigiri
A very popular snack and bento item. You will see this often at potlucks and at after school games as they are very portable. Traditionally made with a salted rice, sometimes stuffed with savory umeboshi (pickled plum) or seasoned with furikake (seasoned nori) or any other type of seasoned vegetable or salted meat/fish.
We always grew up shaping these by hand, but now you can find musubi molds in every market/grocery store.
3 c. freshly cooked medium grain rice ½ -1 tsp. salt Nori sheets, quartered or halved Flavorings: Favorite nori furikake ¼ c. takuwan (pickled turnip), finely chopped ¼ c. ume (pickled plum), finely chopped ¼ c. sanbaizuke (Japanese pickled vegetables) ¼ c. cabbage kim chee, finely chopped Stuffing: Umeboshi (pickled plum) Unagi (freshwater eel) Seasoned canned tuna or salmon Corned beef
Season rice with salt and desired flavorings, or combination of any flavorings. Scoop rice into desired size small bowls (keep inside of bowl wet with water) and transfer into wet, salted palms or transfer into molds. Stuff with desired stuffing. Shape into triangular shape Wrap with nori sheet or place ¾-inch band of nori around outer edge of musubi. Makes 14-18 small-medium size musubis.