How long do onigiri last

Onigiri is a Japanese snack often eaten as an appetizer or for lunch. It consists of a ball of rice, a savory filling, and an outer coating or nori wrapper. Onigiri can be ordered at restaurants or convenience stores, and also can be made from scratch at home. The main ingredient in onigiri is rice, and the best rice for making onigiri is short-grain rice, also known as Japonica or sushi rice.

After cooking the rice, it is formed into small, bite-sized balls or three-dimensional triangles with the hands. Indentations are then made in the rice balls and are filled. Popular fillings include salmon, tuna, shrimp, chicken, pork, and cod roe. Cooked vegetables also can be used. At this point, you can grill the rice balls to make yaki onigiri.

Will it still taste nice and able to be used to make onigiri? I hpe that you will be able to reply me. I think it's because the keep warm function keeps the rice at a temperature ideal to the proliferation of bacteria. I made a batch of smoked salmon onigiri YUM! One suggestion I got was to wrap them individually in Glad-Wrap or plastic film and store them in a plastic container in the fridge.

This way, the rice is supposed to stay moist and lovely, albeit a little bit more sold than it would have been, freshly made. My gramma from Kumamoto told me to wrap musubi in foil to keep them from getting soggy.

So for an anime convention the food cost so much there it was frightening I made the musubi the night before nothing fancy just with ume and wrapped the rice balls in aluminum foil, packing the nori separately. My husband took for lunch the leftover musubi which we kept in the foil for two days after the convention was over and the musubi remained firm, unsoggy, and never soured, even on the third day after they were made.

I don't know if that was a fluke but at this time I am a firm believer in using foil to keep my musubi fresh! Arigatou gozaimasu Obachan! I would say the onigiri stayed fresh because of a few factors: you probably let them cool off a bit before wrapping; umeboshi is a great filling for onigiri that has to keep for some time it acts as a preservative ; and the foil may have helped also by allowing the onigiri to 'breathe' a bit.

Obaachans are great sources of wisdom! Judy Zhu. I know to reheat chinese takeout rice, you can lightly sprinkle with water and then microwave a few seconds and it makes it very fluffy and wonderful again! I'm sure the same thing would work on a slightly dried out onigiri.

OK, so I just returned from a trip to Japan where I sampled the Onigiri at every conbini convenience store I came across. I noted the shelf-life for most of the Onigiri was about three days. This was true even when the fillings were either fish or meat. When I got home I was fortunate enough to find nori wrappers encased in two layers of plastic-- just like in Japan uses this keeps the nori from touching the rice until you are ready to eat.

Somehow, however, is able to keep meat-filled Onigiri "fresh" in their display cases for three days. How do they keep their rice from drying out? I suspect they must add something to the rice during the cooking process baking soda, salt, vinegar,??? I too would like to make Onigiri that last for 3 days in the fridge. If anyone has suggestions, I'm game! I bought medium grain rice and followed the instructions of some youtube videos i saw on making onigiri.

If you put a filling inside, I am guessing it was either too wet or too oily. You may want to look at the other onigiri articles on this site and the sister site Just Bento for more help.

Thank everyone for all the tips! I made some for the fist time last night following the second way!! I let my cool completely before wrapping them in plastic to give to my family. The ones I took to work were just stored in Tupperware. I imagine like storing all rice, it just depends on the air. What did you have for dinner? Breakfast, Lunch, Dinner, Supper -- what are you cooking? Guess The Dish What are you listening to these days? Latest posts. Help with job title and description for startup?

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Oni Giri. A three-way simultaneous slashing attack. Onigiri do not have to be covered with nori seaweed. Onigiri do not have to have a filling. Yukari is a name of Japanese female. The deep purplish-red color of finished umeboshi is the result of pickling the yellow plums with aka-jiso, purple shiso leaves. Aka-jiso is rich in anthocyanin.

What is Furikake? Furikake is a Japanese seasoning typically made with toasted sesame seeds, nori, salt, sugar. The black strip covering the rice ball is edible seaweed nori.