Elizabeth Andoh

Rice Triangles with Ocean Confetti

Omusubi

Preparation info
  • Makes

    6

    • Difficulty

      Easy

Appears in
An Ocean of Flavor: The Japanese Way with Fish and Seafood
An Ocean of Flavor

By Elizabeth Andoh

Published 1988

  • About

The Japanese take the versatility of rice as a picnic food for granted, since they enjoy eating rice at room temperature, molded into a number of attractive shapes. These triangular sandwich-like rice bundles, garnished with a savory sprinkling of sea herbs and sesame, are packed for many a journey, hike, and school outing in Japan.

Ingredients

  • 2 cups cooked rice, still warm scant ¼ teaspoon salt
  • 3-4

Method

  1. If you will be packing the rice for a picnic, it’s particularly important to salt it right after it has been cooked, as this acts as a preservative. Sprinkle the salt over the rice and toss lightly to mix well.
  2. Divide the rice into six portions. With either your hands or a special musubi-gata mold, shape the rice into triangles.
  3. Shaping with yo