Onigiri is a triangle shaped sushi wrapped in Japanese seaweed. Onigiri is my favourite food to pack for work lunch, road trips and picnic. You can actually make onigiri a day in advance and just pack them in your bento lunch before leaving home! I like my onigiri with myulchi bokkeum (Korean crispy anchovies) as the crunchiness of the anchovies goes very well as an onigiri filling!
Rinse the rice for 2-3 times until water is clear.
After the rice is rinsed, let the rice drain in a colander or strainer for 10mins.
After the rice has drained, put the rice in the rice cooker with water to cook.
While rice is cooking, prepare the vinegar mixture. In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool to room temperature.
When the rice is done cooking, gently spread out the rice on a big plate.
Evenly distribute the cooled vinegar mixture over the rice. Gently turn rice over from time to time with rice paddle or wooden spatula so that rice cools evenly. Set aside for use.
Place 120g of rice on a plastic wrap, place about 1 tbsp myulchi bokkeum in the centre, and place another 2 tbsp of rice over the filling to cover up.
Then form it into a triangle by pressing it lightly between your first and second finger. Compress the rice ball firmly using the cling wrap before unwrapping.
Sprinkle some sesame seeds over the rice ball.
Using a sheet of nori seaweed, wrap up your rice ball.