Finally got the chance to use the onigiri mold and furikake(?) blend I bought a while back. I can’t remember what the website said was in the mix beyond dried salmon and nori, but it’s definitely different enough from my usual American-Asian restaurant fare to take some getting used to.
There’s six total, inexpertly wrapped in parchment paper to keep them from sticking further; I’ll be freezing the larger bag to toast later and eating the other two in the next day or so. Any advice for wrapping these guys would be appreciated, because I can tell that I need improvement if I’m going to keep making these!
by Dragon_scrapbooker
2 Comments
It’s not much of a picture with the onigiri hidden, so I changed it to the question flair since you have a legitimate question.
We just use Saran Wrap at home, or if we’re feeling fancy and eating the same day, we have the kind of wrappers that separate the nori and have pull tab down the middle.