Onigiri On Parade: A guide to onigiri (omusubi) rice ball shapes, types and fun


[Update:] Also check out the Onigiri (omusubi) FAQ!

Onigiri (or omusubi, the other name for the same thing), the cute little rice ball, has really become popular outside of Japan in the last few years, in large part it seems due to its iconic status in anime and manga. While the onigiri is not limited in Japanese food culture to just bento use, it’s an indispensable part of the bento maker’s repertoire.

Previously on Just Hungry, I’ve explained how to make onigiri twice: the traditional, hot salty palms way, and an easier method using plastic wrap and a cup. And you can always use a plastic onigiri mold if neither method appeals. However, I have never really gone into depth about the different shapes and kinds of onigiri. So, here it is - a parade of different kinds of onigiri: shapes, coverings, fillings, and more.

But first to dispell some onigiri myths…

  • Onigiri do not have to be triangular in shape.
  • Onigiri do not have to be covered with nori seaweed.
  • Onigiri do not have to have a filling.
  • If the rice is sushi rice (flavored with sushi vinegar), it is no longer onigiri, it’s sushi.

The one rule of onigiri is…

Onigiri must be made with sticky, short- or medium-grain rice, ideally steam-cooked japonica type rice. If you can’t get a hold of Japanese rice (also commonly sold as ‘susi rice’), Italian medium-grain rices uses for risotto like vialone (which is the most like Japanese urichi-mai), arborio and so on can be used. Long grain type rice just will not stick together sufficiently. See the Looking at Rice article for an in-depth explanation of different types of rice, and what can and cannot be used successfully for onigiri.

(Note that I’ve used white rice for illustration purposes for this article, but properly cooked brown rice can be used in most cases too.)

The keys to great tasting onigiri are

  • Good rice, properly washed and cooked. There is a big difference between mediocre rice and good rice
  • Sufficient salt to flavor the onigiri - either on the outside if making the usual type of onigiri, or with a salty filling inside, or salty enough sprinkles.

Traditional onigiri shapes

As stated above, an onigiri does not have to be triangular. As long as it holds together, it can be any shape possible.


Above are the the traditional hand-formed onigiri shapes: triangle, flattened round, and cylinder or tawara. Tawara is the shape of the traditional straw bale that was for storing and transporting rice.

Type 1: The plain, unadorned, unfilled onigiri

onigiri1_plain.jpgThis is a plain ball of rice, lightly salted on the outside. There is no filling, nor any cover. If one has excellent quality rice, such as top class shinmai (new rice from the current harvest) and wants to savor the pure flavor of the rice, this is the one to have.

A plain onigiri like this is the essence of Japanese food to me: rice, and salt. Rice was so important that the wealth of lords used to be measured in how much rice their lands produced, and salt is used extensively in Shinto rituals even now, to purify and sanctify. The onigiri as religious icon? Why not?

Type 2: The filled, nori covered onigiri


This is the most popular kind of onigiri, with a small amount of salty filling in the inside covered with plain rice, which is covered partly or fully with nori. Depending on if you like your nori crispy or a bit soft and moist, you either carry the nori separately and wrap it around the rice when eating, or put it on the rice when making (and when the rice is still warm). Since it’s like thin paper, it can be cut easily with scissors, and is used quite a lot for decorative ‘cute’ bento.

Type 3: The sprinkled onigiri


This is a filled or unfilled onigiri that is sprinkled on the outside with something. Sesame seeds, gomashio (sesame seeds mixed with salt), or furikake (mixed savory sprinkles - there are many various flavors) are commonly used. The one on the left is sprinkled with gomashio, and the one on the right with two colors of yukari (dried shiso leaf powder).

Type 4: The mixed-rice onigiri


For this type of onigiri, the rice is first mixed with something, then formed into a ball. The example above on the left is mixed with green peas, and the one on the right is mixed with homemade furikake made from radish leaves and bonito flakes (recipe ). Since the rice is flavored, this type usually doesn’t have a filling, and is often not covered to show the rice off (or just has a minimal nori strip). Anything can be mixed into the rice like this as long as it’s not too moist or oily, which will make the rice grains fall apart.

Type 5: The visible-inside onigiri


This type of onigiri shows off the inside and is only wrapped around the sides, rather than all around the ball. This one is rather more difficult to make than other types.

Type 6: Onigiri with alternate wrappings


Nori is the most common onigiri wrapping, but there are other wrappings. Here is one wrapped in salted green shiso leaves.

Other wrappings include nozawana zuke (pickled green leaves) and hakusai zuke (pickled nappa cabbage), thin dried kombu seaweed called tororo, and so on. I’ve even seen salted lettuce leaves and kimchee used as wrappers. Onigiri wrapped with alternate wrappers can be filled or unfilled, depending on how salty the wrapping is.

Type 7: Yaki Onigiri - grilled onigiri


Onigiri that is grilled on a wire grill until crispy, then brushed with soy sauce or miso. Yaki onigiri are best served hot, though they can be chewy yet tasty bento additions. Yaki onigiri usually do not have fillings, though some people like to put a little umeboshi or okaka inside (see the Filling section below).

What goes inside the onigiri

onigiri11_inside.jpg In response to my previous onigiri posts on Just Hungry, the question asked the most is about fillings. I have already written about this before, but it bears repeating here. Basically, anything that fits with rice and is not too greasy or watery can be used as filling. So, if the traditional fillings don’t appeal to you, try things that you like and see how they taste!

If you are a traditionalist as I tend to be, here are the most popular fillings.


From the top, clockwise:

  • Shiozake or shiojake, salted salmon which is grilled and flaked. It’s easy to make your own.
  • Umeboshi (salty pickled plum). A little of this goes a long way. It also has some antibacterial qualities, so it’s the ideal filling for onigiri that might be travelling at room temperature for some time. The photo shows regular soft umeboshi Not shown here is the crunchy and smooth skinned kariume.
  • Tarako, salty cod roe that is cooked and cut into small chunks. (While tarako is closely related to mentaiko, spicy cod roe, you don’t see mentaiko used as an onigiri filling that often for some reason, but it’s equally good as an onigiri filling.)
  • Okaka is bonito flakes or katsuobushi (the kind used for making dashi stock) mixed until moistened with soy sauce. (Confusingly it’s also just called katsuobushi or katsubushi.) You must take care not to mix in too much soy sauce, or it will seep through the rice and cause the onigiri to crumble.
  • Umekaka, bonito flakes mixed with umeboshi.
  • Kombu no tsukudani or shio kombu - kombu seaweed that’s been cooked in a soy sauce based sauce until tender and salty. Other types of tsukudani can be used too. How to make your own kombu no tsukudani.

Rather less traditional but widely popular:

  • Tempura - shrimp tempura (shrimp fried in a light batter) used either as a filling or on the outside. This type of onigiri is called tenmusu. It’s a regional speciality of the city of Nagoya.
  • Canned flaked tuna mixed with mayonnaise - the tuna is almost always oil-packed. This filling doesn’t keep that well - eat within a few hours.
  • A piece of chicken karaage (fried chicken).
  • Various kinds of chopped up pickles

Fun with onigiri


If you use molds you can make other shapes too, such as these above. Why not a bunny or cat onigiri? Personally I don’t use molds much since I can make them by hand a lot faster, but they can be fun if you have the time, or are making them for a party or something like that. (I actually used egg molds to make the ones in the photo.) Faces can be made with cut nori or anything you can imagine. It should all be edible though!


You can also play around with the size of the onigiri. Here’s a ‘jumbo onigiri’ side by side with a regular sized onigiri. The Jumbo has three kinds of fillings inside,has about 2 1/2 cups of rice, and comes in at around 600 calories. It’s a two-fisted onigiri!

Eater beware, or the calories in onigiri

A small to average sized onigiri has around 1/3 to 1/2 cup of rice, which is 80-110 calories. Depending on how big you make them they could be even more. If you are doing portion control, it’s best to pre-measure the amount of rice as in this method.

Freezing and keeping onigiri

Onigiri can be frozen, well wrapped and filled (except for tempura and chicken karaage type fried fillings, which can get soggy or tough if you microwave them later). I would not make onigiri with frozen rice however - it’s best to form the onigiri an then freeze it. You can then de-frost them, still wrapped, at room temperature, in the fridge or gently defrosted in the microwave. See also: Keeping onigiri fresh and more.

Combined with the previous onigiri articles linked to here, I hope that this answers most, if not all, of the onigiri questions you may have. (Except for the famous Hawaiian Spam Musubi. I still haven’t tried it. Anyone want to invite me to Hawaii? ^_^) (Since this article was originally posted, I’ve been to Hawaii, and tried spam musubi several times. I found them edible but do not love them. Sorry, spam musubi fans!)

[Edit:] This post is Bento Of the Week on Yum Sugar. Thanks to Team Sugar!

Before asking a general question about onigiri, please check out the Onigiri FAQ page. Chances are your answer is already there!

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salted shiso leaves

Thanks for the tip on salted shiso leaves. Every time I’m at Marukai or Nijiya (40 miles away through rotten traffic), I buy sheaves of shiso and then hustle to use them before they curl up and die (snipped into soup, on top of cheese toast, even stirred into oatmeal with furikake). Now I’ll salt them before I overdose!

I love Just Bento

I just discovered Just Bento. Love it! I can’t wait to try out the vegetarian recipes.

You’ve never had a spam

You’ve never had a spam musubi?! You’re totally missing out - the saltiness of the spam gets into the rice and it’s so good, especially after a few hours. I can’t invite you to Hawaii, but I highly recommend trying a spam musubi asap!

Chief Family Officer http://chieffamilyofficer.blogspot.com

yes I know...

…I am Spam-deprived… (actually it is not sold here in Switzerland…though they have a similar product called “Fleishkäse” (meat cheese!)

sushi rice for lunch...

I’ve done some onigiri and I don’t think I salt them enough as they have been rather bland (will have to work on that) but on the other hand I love sushi rice. Would it be cheating to make rice balls out of sushi rice, particularly with an eye to the antibacterial properties of the vinegar? Seems like it might be a good idea for the more perishable types of fillings too.

Re: sushi rice for lunch...

A lot of new sauces and dips are now being exported from Japan to other countries, like yuzu sauce. Yuzu is a sort of spicy, peppery grapefruit. I think it's the most wonderful thing. There's yuzu paste as well. But the sauce is yummy. Also you can add furikake rice seasonings. There are many different kinds of them. Japanese food is amazing to me, because I've found so many new things to try. Not to mention strange things you can do with wasabi! ;)

it's fine

Sure, it’s fine to use sushi rice - there is no wrong in food! :) (Just on a nitpicking level, anything made with sushi rice is called sushi, while onigiri implies that it’s not made from sushi rice. But who cares, if it tastes good!) Just remember that sushi rice is quite salty in any case, so you may have to adjust the saltiness of the fillings.

onigiri in Hawaii

Wow M,

Everything looks oh so yummy! I am going to try to make the make-shift photo studio, thanks for the reference.

Though not a meat eater, if one would consider spam meat, but sounds interesting.

Ciao from Sur America


I'd never come across umekaka

Just gave it a try as I had all the ingredients and it’s instantly become one of my favourite onigiri fillings.

Thank you!


What is okaka anyway?????

sticky rice!

I just tried to make them and failed miserably! The rice is so sticky that it just sticks straight onto my hands and hence I can not make the “ball” shape!

troubleshooting onigiri

mei, did you -

use the rice kind of rice?

cook it correctly?

try this easy not-stick-to-you method?

All of the above should help you turn out great onigiri!

Re: troubleshooting onigiri

Keeping your hands wet with cold water prevents sticking.
I learned this from watching a sushi chef do his thing.
I always do that now when handling Japanese rices.

Re: sticky rice!

I heartily recommend using saran wrap, sprinkled with salt. I guess the salt sprinkled on your palms would be the same effect, but I'm a neat-nick. Plus you can lay the seaweed down on the wrap, plop on the rice and shape in your hands, in a cup or in a mold. All nice and clean! They sell it wrapped in plastic, so there is nothing wrong with this method! You can leave the seaweed outside for later in a second layer of wrap, but I like mine a bit damp. ;)

Tips for a beginner

Heyza, i read in one of your comments that you’re in Switzerland - crazily co-incidental as my boyfriend lives there too but unlike me doesn’t like Japanese food :P. I’m gonna make him try these to try and get him to at least start him off with something simple hehe. Any tips of what to do/not do for someone who loves to cook but hasnt tried making these before. xx


The only advice I have is,

The only advice I have is, pick something that looks good to you, and give it a ago!


daft new keyboard.. i gave the wrong email hehe, this one has it correct.

Onigiri Success!

I finally worked up the courage to try making my own onigiri today—with complete success! Your directions for using plastic wrap, a tea cup, a drop of water and salt made them absolutely perfect. I made 3 kinds and put umeboshi, pickled daikon, or chopped up leftover chicken in the middle. I also experimented with smaller, snack-sized smoked salmon onigiri, using the same plastic wrap technique, but lined the inside of the plastic with a slice of smoked salmon (almost paper thin) and then filled it with rice and squeezed it into a ball. The salmon forms the outside cover and looks beautiful. I was tempted to skip the salt completely, but after tasting the first one, I decided to add salt exactly like your instructions using the plastic wrap. Delicious! Thanks so much for inspiring me to try making these now that I’m no longer living in Tokyo.

It’s always great to hear

It’s always great to hear success stories :)

Pure flavor of rice is beautiful

Hi Maki (^_^)

I got hooked to your blog lately. Wonderful!!

I don’t have a kitchen to cook, the only I have is my rice-cooker so I decided to make Onigiri. I tried my first Onigiri in traditional way, by hand, unfilled, unwrapped. I lived in Indonesia, so I used the long-grain rice since it was our mainly-used rice..

They are sooo cute!! Tiny triangular white balls.. (^.^)

Somehow the concept of Onigiri makes me more appreciating rice. I eat rice everyday along with other dishes, but I never thought a humble plain white rice could be a warm, tender and delious meal itself. Maybe this is the first time I savor the pure flavor of rice. Beautiful!

Thanks Maki for the blogs and recipes!!

PS: I got too exciting while pressing & forming the balls w/ my hands, one ball got slipped from my hand and crashed to the floor!!!….. I feel so sad for that one.. (T_T)….. Gomen ne, Onigiri…..

Indonesian long grain rice?

Indonesian long grain rice? I dunno but having spent a holiday in Japan, the first thing that comes into my mind about onigiri is short grain rice. Medium grain like ‘rojolele’ or ‘beras kepala cianjur’ can replace the expensive-luxurious japanese rice. But not long grain rice like ‘setra ramos’… well they are edible for sure but to me it just doesn’t sound right :) well it depends on your preference actually ^^


I dont really own any seaweed…. Does it have to have a seaweed wrap???


Not nessicarily, when I ate onigiri in Japan they had optional seaweed that you could put on if you wanted to but it’s not required. Although I will say having a wrap on it keeps the rice starch from sticking to your fingers and making a mess…


Not nessicarily, when I ate onigiri in Japan they had optional seaweed that you could put on if you wanted to but it’s not required. Although I will say having a wrap on it keeps the rice starch from sticking to your fingers and making a mess…


Not nessicarily, when I ate onigiri in Japan they had optional seaweed that you could put on if you wanted to but it’s not required. Although I will say having a wrap on it keeps the rice starch from sticking to your fingers and making a mess…


yes, im making onigiri. its good stuff. im trying to make them without the usuall ingredients, so well see how it goes. im going to try toasting some also. the method of the teacup and plastic wrap seemed the obvious way to go. im also trying to make some with sweet things instead of the salty and wierd pickled items. im also not a big fish eater, unfortunately, so im trying to make some with fried chicken and also red sweet bean paste?

im trying to make some onigiri with the sweet things i have around. like fruit, cinnamin and honey. the toasted kind would be great i think with some cinnamin and fruit inside, and toasted with honey on it later.

i guess just regular cinnamin and some say, strawberries and or bananas and blueberies i guess. sounds good let me know if you like it too.

oh well here i go. the rice is cooked and ill see how it is.

Hey :)

Hi, Im a 15 yr old girl, turning 16 this October, originaly from the Philippines but lives in Norway now. and im just wondering if i could use Jasmin rice? I kno its long grained but im not really sure what rice i can use to make onigiri. :S The only japanese shop that i kno of is kinda far away from where i live, there is an asian shop in town though. so i should probably go check that out. so if u could gimme any tips on what kind of short grained rice that would be nice so i kno what to buy^^ And also. Is it also possible to use sushi rice to make onigiri ?? bcoz im planning on trying to make sushi also XD hehe And i want to save some money, by using one type of rice :P And im really glad that i found this site, bcoz it was really informative(?) about onigiri :D Thanks alot for making this ^^! Also.. can you put .. uuhh.. fruit fillings in onigiri ? or would that be wierd X_X kay, thx again ! hoping for a reply! :D

Hello Chezz, you may want to

Hello Chezz, you may want to take a look through the Looking At Rice article about different types of rice, and what can and can’t be successfully used for traditional Japanese dishes. Basically jasmine rice is not sticky enough to be used successfully for onigiri (though I do know some people do make onigiri with it). I never use it because in order to get long-grain rice grains to stick, you have to practically smoosh the grains, which is not the best thing. If you can more easily find Italian risotto-type rice, you can use those much more successfully.

Also, ‘sushi rice’ is a non-Japanese term often used to label japonica rice. Sushi rice is just plain Japanese type rice that is flavored. See Plain rice, sushi rice.

You can put anything you like into onigiri since it’s your onigiri! But in Japan since onigiri is a savory food item it’s never sweet. There are rice dumplings filled or covered with sweet stuff (most often something based on sweet bean paste), but they are then considered to be sweets (wagashi). For example ohagi or botamochi are rice dumplings covered with sweet azuki bean paste.

Thx Maki :)

I see :) This helped a lot! thx so much for the reply! :D thx so much :)

Jasmin. Rice

I put in a little more water and then it works for me... and you can find seaweed strips at the Asian market~ I love cooking and I'm only thirteen but I can always get someone to take me ^.^ .

Maui Here

Hi there, I live on Maui, but I hate spam. So, you’re welcome to come over and have my share!

How do you make the

How do you make the “visible inside onigiri”? I’m having a little trouble.<(

An easy way to make a

An easy way to make a ‘visible-inside onigiri’ by making a solid (no filling, all rice) onigiri, poking a hole in the middle while holding the outside of the onigiri, and pushing your filling in the hole.


Domo, i’ll try it as soon as possible!!!!! YAY!!!!! ^o^

miso onigiri

I lived in Japan for a few years and was fond of onigiri which had a miso filling. My recollection is that this filling was slightly sweet. I’ve tried reproducing it by mixing miso with water and sugar—I think I’m getting pretty close, but I wonder if I can just buy the stuff or if I’m missing some important ingredient. Any advice?


I am guessing that you had

I am guessing that you had some kind of nikumiso, which is ground or shredded meat (usually pork, sometimes beef) with miso, mirin, and sugar. Sometimes some ginger is added too.


this page is making me hungry….

i’ve always wanted to try onigiri because they’re always eating them in animes and japanese dramas, but didn’t feel like buying the pre-made stuff at uwajimaya.

i’ve been making onigiri based off of this page using smoked salmon lox as filling. i make them bite-sized cuz my hands are small, so i don’t think there are a lot of calories in it. they’re a hit at potlucks! :)

i’ll try to make yaki onigiri next.

thanks so much for all the info!!! ^^v

round onigiri?

I’m a Nikkeijin from Hawaii, and my mom always taught me that round onigiri are only appropriate for funerals. Have you ever heard that? Any idea if that’s a Hawaii or Okinawa-specific belief?

This came up before on the

This came up before on the Onigiri FAQ post too. I think it must be a regional thing…my family are from the Tokyo and Saitama area, and I never heard that round onigiri were for funerals growing up. (Would a Hello Kitty shaped onigiri be only for animal worshippers? hehe) But a bowl of rice with chopsticks stuck in the middle were definitely only for the deceased, as I still remember my grandfather yelling at me when I was little!

Spam Musubi

So now that you’ve been to Hawaii, are you going to update this page with info on Spam Musubi? :D

Re: Onigiri On Parade: A guide to onigiri (omusubi) rice ...

I found a distinctly non-Japanese filling I love; Cuban Picadillo. I chop the mixture very fine after cooking to limit lumps of flavor. Check out the recipe at http://www.tasteofcuba.com/picadillo.html

Sounds like fun ^__^

Tonight a friend of mine in another country made some onigiri and showed me some pictures (sou kawaii deshita yo~). So I decided to see if I could find how to make onigiri myself and came across the first Just Hungry article on onigiri. I have some brown rice that looks similar to the gen-mai pictured in the rice guide, so tomorrow morning I'm going to see what I can make. :D I have relatively big hands, even for a guy, so it'll be interesting to see how big mine turn out with method 1. :3

I have nori (yummay), but the alternative wrappings got me thinking about a classic Mediterranean wrapper for rice - grape leaves. On the other hand, it might be interesting to stuff the rice with grape leaves instead of stuffing the grape leaves with rice. So many things to consider... in the morning.

Re: Onigiri On Parade: A guide to onigiri (omusubi) rice ...

I havent tried making onigiri yet but it doesnt seem too hard. I know I can get really into the creative part of it. Thinking about making a Corned Beef Ruben Onigiri (skip the thosand island dressing tho).... that'd be interesting (maybe that way my boyfriend would eat it) haha.

I really like those full Nori Covered Onigiri, I'm a Seaweed addict, I eat seasoned roasted seaweed instead of popcorn during movies haha.

I love this site, I too am trying to watch my weight and am thinking about getting a bento box (i think they are so adorable!) to make lunch fun, a paper plate just seems so boring..

Re: Onigiri On Parade: A guide to onigiri (omusubi) rice ...

I was worried because we were going to an anime convention and we started out so early I didn't know how to keep our musubi (ume filling). My gramma suggested wrapping the musubi in aluminum foil without nori. I did and transported the nori separately, packing the foil wrapped musubi in a cooler bag. They kept all day without getting soggy, and the rice seemed as fresh at the end of the day as they were in the morning. We put the leftovers in the refrigerator and my husband took them for lunch over the next two days and the rice was still moist and not at all hard even then. I don't know if it is the foil or the ume but it worked!

Re: Spam musubi, one of the best is made by a family in our church. They use a spam musubi press (usually made of lucite or plastic) and make a firm cake of rice, spread nori goma furikake on it, place a piece of fried Spam (oil drained off on paper towels) then wrap with a strip of musubi nori. Sometimes they put a sheet of thin omelette between the Spam and the rice to make a breakfast musu out of it.

Maki-san, thank you for your wonderful website(s). It's no wonder that Kodansha wanted to publish this material. I can't wait for your cookbook!

- A Toothy Cat

help me,,,,,,

okay i live in the U.S and i need websites for the food,and stuff do u kno any??????
and is the rice soposed to be sweet or not,,,hehe i suck at things maybe some websites to help me cook too.hha.

Re: help me,,,,,,

You are reading a website about food, right now. You can try following the links to see how to make onigiri. Beyond that, I don't know how to help.

Re: Onigiri On Parade: A guide to onigiri (omusubi) rice ...

Thanks for posting the easy saran-wrap-and-teacup method for making onigiri! Onigiri is one of my favorite foods, but I've never been able to make it. The rice always stuck to everything except itself, and I was left with a huge mess and no onigiri to show for it. Using the method you posted, however, I managed to come up with beautiful onigiri! (http://www.facebook.com/photo.php?pid=11232616&l=880b8a7085&id=849245474)

The filling... well, it's definitely an "alternative." I didn't have time to make the salted, flaked salmon (my FAVORITE), so I was going to use drained, canned tuna and soy sauce. Then I discovered that I didn't have any tuna! I did have some homemade meatballs in my freezer, though, so I reheated a few and used a fork to mash them up with a little soy sauce. Worked perfectly, and tasted great, too!

Re: Onigiri On Parade: A guide to onigiri (omusubi) rice ...

I remember eating an onigiri that was slightly sweet. It looked like glass noodles or something was mixed into it(not filled). Is it the miso filling mentioned above or is it something else?

onigiri for breakfast!

i started making onigiri around a year ago after i got "The Manga Cookbook" from my library. I've found through a trial and error process that not only can i not get most of the usual fillings, i don't like the ones i can. So i came up with a sweet version. It's a normal onigiri without the salt and a dab of lo-oil peanut butter in the middle, usually without nori, because it's supper expensive here. The sweet peanut butter brings out the sweetness of the rice which makes for a really good breakfast or snack time pick-me-up.

frozen onigiri gone wrong

I've made a batch of onigiri for a convention and stored them in the freezer overnight, because I thought they'd keep better in the hot weather. I used the right rice, used salt, no nori, wrapped them individually in plastic wrap and put them in a plastic food container. They were perfect the day I made them but the next day the rice was horrible! It wasn't dry or mushy, but felt like styrofoam in the mouth and was absolutely inedible. What's gone wrong? I remember forming the rice while still hot, but I don't remember if I wrapped them while still warm. Could that have been the mistake?

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