These turned out sooo yummy! Second time making them so here’s what worked best for me.
-I recommend Galbani melt and stretch mozzarella cheese. You’ll get that gorgeous cheese pull effect with it. I had the cheese come to room temp before stuffing.
-Kinda obvious but didn’t do the first time, wait till rice cools a bit😅
-I’m sure a mold is easier and helps prevent it coming out too thick. But without a mold, make sure hands stay wet throughout the process, pressing tightly to form whatever shape you desire and ensure rice doesn’t come apart.
-Really crisp up the rice so it doesn’t come apart, since I don’t have a mold and it comes out a bit thicker, I found that also crisping up the sides a bit ALSO ensures it not falling apart.
- Quickly dip your onigiri into the sauce and set aside on a plate and if desired, brush the sauce onto the sides and coat the sides with toasted sesame seeds!! YUM😋
