I know when they sell onigiri in convenient stores, the plastic has multiple layers that keeps them separate and the nori dry and fresh. However, they used to sell (still do) them predominantly fresh as well and of course you can still make them easily at home. However, it seems the moment the nori touches the rice for me, it's already getting soggy. Do different brands fair better for instant consumption? Thank you.
by GaraksLinensNThings
10 comments
1. Let your rice cool down more
2. Toast your nori lightly
Agree with the comment on cooling the rice. Sushi chefs turnover the rice and fan it to get it to room temperature; it’s good advice for onigiri.
They all do. Eat your onigiri quickly.
Toast it. It makes it a little better and it taste a lot better. I like Nori snacks.
[https://a.co/d/alXANYi](https://a.co/d/alXANYi)
Use this
Short of using a plastic film like suggested above, Nori gets soggy when used to wrap rice balls. That’s why all onigiri sold at convenience stores have plastic wrappers (or separates?).
うーん…
https://youtube.com/shorts/woYwaciwXfU?si=QHVK4UDDQHGiW1LS
You can do things like:
• Toast it over a gas stove to remove the moisture
• Lightly heat it in a frying pan
• If you don’t have those, you can microwave it a bit
(The video shows someone toasting nori.)
There are ways to wrap the nori separately from the rice and fillings like the convenience stores do it. They copied the home cooks so bring it full circle and wrap it similarly to the prepackaged onigiri
you gotta do some origami with the nori to keep it from touching the rice prior to eating. its how Japanese convenient store onigiri kept their nori crispy fresh.
Transfer the rice to a shallow tray to cool off. If you’re scooping it from the pot straight after cooking it’s too wet.
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