What do you suppose can be done with: Rice, filler, and plastic wrap?

These are the major ingredients for a tidy little snack recipe I got from Chef Pui.

Have you heard of onigiri or omusubi? Essentially, packed balls of rice.

First, lay out the plastic wrap. Sprinkle some sea salt and water onto the wrap. Then deploy the rice~! Sushi rice is preferred, I think, but I ended up using the typical variety of steamed rice. Whatever is appropriately sticky and “pack-able” I suppose.

Drop in some filler. I used the classic salmon grill in this case. Ume or Pickled plum is also an excellent choice. Whatever you like with rice is probably a safe bet. Just make sure it’s something that won’t compromise the integrity of the packed rice.

Roll it up

Pack it

Pack it

Flatten down to a reasonable bite depth:

Then shape as you please. The triangle is the typical form. The peaks offer up some convenient bite points. Try in the round, if that’s your fancy. Perhaps even a toroid?

Mold it

Mold it

Mold it

You can keep it wrapped for that “on the go” action.
Otherwise, this can be unwrapped effortlessly to get it ready to serve.
You can have it straight away or wrap it up in some roasted seaweed.

Didn’t want to wait on this one.

Grilled Musubi Optional Ideas:

1) straight grill
Just grill over fire in a wire grill.

2) glazed grill
You can glaze it up first with some soy, mirin, and sesame oil.

3) egg grill
Have them partake in a shallow soak in an egg scramble bath before applying the fire.