Finally got the chance to use the onigiri mold and furikake(?) blend I bought a while back. I can’t remember what the website said was in the mix beyond dried salmon and nori, but it’s definitely different enough from my usual American-Asian restaurant fare to take some getting used to.
There’s six total, inexpertly wrapped in parchment paper to keep them from sticking further; I’ll be freezing the larger bag to toast later and eating the other two in the next day or so. Any advice for wrapping these guys would be appreciated, because I can tell that I need improvement if I’m going to keep making these!
by Dragon_scrapbooker
