Rice Balls & Onigiri
Last August, we were lamenting the fact that we didn’t meet each other sooner (it’s Kayleen’s fault for wanting to sit at the sushi bar instead of a table back in freshmen year ;_; ) and having “last” everything’s. I always used to hear about roommates who were best friends and had all sorts of fun together/could talk to each other about everything…all that good stuff, and I’d always been somewhat envious of that. I definitely lucked out with my roommate throughout my four years at Davis, and the entirety of 6F is more awesome than I could have ever asked for. So it was with a rather heavy 2-inch heart that I had to leave that all behind. ;_; That aside, we decided to recreate onigiri night for our “last dinner,” so here it is. :D
This is our 6F household (Rey, Suzanna, me, Nadia), complete with Emo (my guinea pig; RIP Emo :[ ) and Cereus (Rey’s cat).
-2 tbsp rice vinegar
-1 tbsp sugar
-1 tsp salt
-2 cups cooked short-grain rice*
-1 can tuna
-spam + scrambled egg (which I couldn’t have, but it is a-okay)
1) Mix rice vinegar, sugar and salt well. Add to 2 cups of cooked rice. Put filling in the middle.
2) Use molds (or hands) to make shapes, and if you want to be super-cool like us, cut out shapes in the seaweed for the caricatures. :D If using hands, dip fingers in water to prevent rice from sticking.
*We didn’t use short-grain rice, so it didn’t stick as well, but as you can see, it’s still somewhat do-able!
We didn’t have molds this time around, so we improvised. Kindasorta.
Rey’s. (This may look small and unintimidating, but it’s about a cup of rice big. Hence, the lack of rice in ours. :O )
-glutinous rice powder
-sweet soy sauce
1) Mix equal parts of glutinous rice powder and silken tofu together. Bring to a boil.
2) Serve with sweet soy sauce.