2nd attempt on onigiri, this time with umeboshi and some actual molds!

10 comments

1. I honestly couldn’t get into the umeboshi flavor. Too salty for my taste. Any tips for balancing it out with a sugary addition, maybe?

2. Try using it like a condiment. I chop mine up and sprinkle on a variety of fillings; tuna, egg, salmon, ham etc.

3. The rice is cooked deliciously and has a nice shape. Honestly, it looks very tasty and I’m getting hungry. Excellent! 🙂

4. I always use smoked salmon and cream cheese for the filling

5. 👍🏾

6. I’d encourage you to keep trying without the moulds. The common method in Japan is to just use your hands. That’s how you get the right amount of pressure all around the onigiri. Would definitely eat, though.

7. These look lovely!!

8. Molds?

   You must now commit sudoku.

9. Those look so neat and yummy! I love umeboshi filling as well 😋

10. Who immediately thought of starfield?