Hello there! As a culinary expert with a passion for diverse food cultures, I'm thrilled to share my knowledge on the topic of rice, specifically in the context of making rice balls, or Onigiri, a traditional Japanese dish.

Onigiri is a staple in Japanese cuisine and is often enjoyed as a snack or part of a bento box. The type of rice used in making Onigiri is quite particular, as it directly affects the texture and taste of the final product. Let's delve into the details:

### Sticky Rice vs. Non-Sticky Rice

When it comes to Onigiri, sticky rice, also known as glutinous rice, is the preferred choice. This type of rice has a high amylopectin content, which gives it a sticky texture when cooked. This stickiness is crucial for Onigiri as it allows the rice to hold its shape and makes it easy to form into balls or triangles.

### Grain Size: Short- or Medium-Grain

The grain size of the rice is another important factor. For Onigiri, short- or medium-grain rice is typically used. This is because these grains are shorter and fatter, which contributes to the desired stickiness and chewiness. Long-grain rice, on the other hand, is less sticky and more suitable for dishes like fried rice where a separate, non-sticky texture is desired.

### Japonica Rice

The ideal rice for Onigiri is japonica type rice. Japonica rice is a type of short- to medium-grain rice that is native to Japan and is known for its high quality and distinctive flavor. When steam-cooked, it provides the perfect texture for Onigiri: sticky on the outside, yet soft and slightly chewy on the inside.

### Alternatives to Japanese Rice

If authentic Japanese rice is not available, there are alternatives that can be used with good results.
Italian medium-grain rices, which are used for dishes like risotto, can be a suitable substitute. Varieties like Vialone Nano, Arborio, and Carnaroli have a similar stickiness and grain size that can mimic the texture of Japanese rice.

### Steam-Cooking

The cooking method also plays a significant role.
Steam-cooking is often recommended for Onigiri as it helps to preserve the stickiness of the rice and can enhance its flavor. Steamed rice tends to be fluffier and less dense than rice cooked on a stovetop, which can make it easier to form into the desired shapes.

### Conclusion

In summary, for making Onigiri, it's best to use sticky, short- or medium-grain rice, ideally of the japonica variety, and to cook it via steaming. If Japanese rice is not an option, Italian medium-grain rices used for risotto can serve as a viable alternative. The choice of rice and cooking method will significantly impact the overall quality and enjoyment of your Onigiri.

Now, let's transition into the Chinese translation of the above information.

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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.Nov 5, 2007read more >>