Hello there! As a culinary expert with a passion for diverse cuisines, I'm thrilled to delve into the intricacies of crafting the perfect rice balls, or Onigiri. This traditional Japanese dish is a staple in many households and is loved for its versatility and convenience. Let's explore the ideal type of rice to use for making these delightful snacks. Onigiri must be made with sticky, short- or medium-grain rice. This is crucial because the stickiness allows the rice to hold its shape when molded into balls. The rice should ideally be steam-cooked, which helps to enhance its natural stickiness and gives it a delightful texture. When it comes to the type of rice, Japonica is the preferred variety. Japonica rice is known for its short and plump grains that remain moist and cling together when cooked, making it perfect for Onigiri. If you find yourself unable to source Japanese rice, which is also commonly sold as 'sushi rice', there are alternatives that can be used with great success. Italian medium-grain rices, which are used for making risotto, can be a good substitute. Among these, Vialone Nano is the most similar to Japanese uruchi-mai (a type of Japonica rice). It has a high starch content that contributes to its stickiness, which is essential for Onigiri. Other Italian rices like Arborio can also be used, but they may not provide the same level of stickiness as Vialone Nano. When selecting a rice for Onigiri, it's important to consider the texture and stickiness of the cooked rice. The grains should be close-knit and slightly moist, which helps the rice balls maintain their form without becoming overly dry or crumbly. The flavor of the rice is also a factor, as it should be subtle enough not to overpower the other ingredients in the Onigiri. In addition to the type of rice, the method of preparation is key. Properly rinsing and draining the rice before cooking is essential to remove excess starch, which can make the rice too sticky or gummy. Using a rice cooker or a steamer can help to evenly cook the rice and maintain its texture. Once the rice is cooked, it's traditional to mix in a small amount of sushi vinegar or rice vinegar with a pinch of sugar and salt. This not only seasons the rice but also adds to its stickiness and shine, enhancing the overall appeal and taste of the Onigiri. In conclusion, while Japanese Japonica rice is the ideal choice for making Onigiri, if it's not available, Italian medium-grain rices like Vialone Nano or Arborio can serve as suitable alternatives. The key is to select a rice that is sticky and short- or medium-grain, and to prepare it properly to achieve that perfect balance of texture, stickiness, and flavor that makes Onigiri such a beloved dish. read more >>

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 >>