Variations: (use plastic food wrap to assist mold it, and also to maintain it both hands.) fillings: *fuji`kko (preserved ocean algae? I'm not sure what this really is known as in british) *bonito flakes (katsuobushi) combined with soy sauce to create a paste-like filling other variations: *furikake (items you sprinkle on grain, like flavoring) various flavours. (furi - "shake" ka`ke -"ontop") I personally use this when ever I make grain, and I wish to possess a healthy and fast snack at school (I am a college student). It's my job to create a batch of grain, and then suggest four to five of those, utilizing a new bit of plastic wrap every time. The piece employed for each becomes the wrapping for that o`ni`gi`ri, so that you can simply make it and toss it (not literally. ) inside your bag. (^_^)
It is necessary that you apply the right grain here people or this will not work. Real sushi grain includes a high starch content that makes it sticky. Really, really sticky! Sho-Chiku-Bai premium sweet grain produced by Koda Farms is a useful one to make use of. If you're fortunate enough come with an Asian grocer nearby you'll find it there. Otherwise it may be purchased online.
My personal favorite comfort food. Makironi's suggestions were very useful-- thanks! I love the bonito flakes and furikake suggestions, and taking advantage of plastic wrap to mold the rolls is excellent. I'm still practicing making the triangular shape, however the taste is definitely sensational. Yummy!