As a culinary expert with a deep understanding of various grains and their applications, I can provide you with a comprehensive answer regarding the use of long grain rice for making rice balls, or "onigiri" as they are traditionally known in Japan.

Long grain rice is a type of rice that is characterized by its long, slender grains which remain separate when cooked. It is commonly used in many cuisines around the world for dishes like fried rice, pilaf, and various rice salads due to its fluffy texture and non-sticky nature. However, when it comes to making onigiri, which are a type of rice ball that is often triangular or cylindrical in shape and filled with ingredients such as pickled plum, salmon, or tuna, the choice of rice is crucial for achieving the right texture and shape.

Onigiri are traditionally made with Japanese rice, which is short-grain and sticky when cooked. This type of rice has a high starch content, specifically amylopectin, which allows the grains to cling together after cooking. This characteristic is essential for forming and maintaining the shape of the rice balls. The stickiness also helps the rice to hold together without falling apart, which is particularly important when the rice balls are packed for lunch or taken on picnics.

Using long grain rice for onigiri would not yield the desired results because the grains do not stick together as well as short-grain rice. The rice balls made from long grain rice would likely be crumbly and would not hold their shape as well. This is why it is recommended to use sushi rice or uruchi-mai, which are both types of short-grain rice that are sticky when cooked and are commonly used in Japanese cuisine for sushi and onigiri.

When making onigiri, it is also important to consider the method of cooking the rice. The rice should be rinsed several times before cooking to remove excess starch, which can make the rice too sticky. After cooking, the rice is typically mixed with sushi vinegar, which not only adds flavor but also helps to season the rice and further enhance its stickiness. This process is crucial for achieving the right texture for onigiri.

For those who are looking to make onigiri at home, it is recommended to use a sake cup or egg cup for party-sized mini-onigiri. These small cups help to shape the rice into the desired form and ensure that the rice balls are uniform in size. Once the rice is shaped, it can be wrapped with nori (seaweed) and filled with a variety of ingredients to create a delicious and portable snack.

In conclusion, while long grain rice has its place in the culinary world, it is not the ideal choice for making onigiri. The stickiness of short-grain rice, such as sushi rice or uruchi-mai, is what allows these rice balls to hold their shape and be enjoyed as a traditional Japanese dish. If you are confused about what kind of rice is best to use for onigiri, it is worth exploring resources that delve into the different types of rice and their specific uses in various dishes.

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For party-sized mini-onigiri you can use a sake cup or egg cup. ... Properly cooked white or brown Japanese rice or "sushi" rice or uruchi-mai, NOT 'STICKY' RICE and definitely NOT JASMINE, LONG GRAIN OR OTHER RICE Please read the Looking At Rice post if you are confused about what kind of rice is best to use for onigiri.Jan 12, 2007read more >>