Since I was a little girl, I have had a fascination and love for ikura, or fishballs as my husband likes to call it. Ikura (salmon roe) makes most people I know cringe, but I think it's beyond awesome. I liken it to my love of Harry Potter. Well.. almost. When I was at the Japanese market the other day, I saw something that made my heart flutter. Special onigiri seaweed paper. So I decided to try my hand at onigiri, which is Japanese for rice balls. It also gave me the chance to finally use my triangular rice mold I impulsively bought last year. Overall, it was a very tasty experiment, though a little disastrous. I had the brilliantly stupid idea of being healthy and using a brown and wild rice combo. Though scrumptious, my healthy rice wasn't exactly sticky and eating my rice balls was a bit of a mess. But a tasty mess nonetheless. Needless to say, I will be trying this again soon!
I mixed in rice seasoning to add some extra flavor
I made a little hole with a spoon to make room for the ikura
For the vegetarian