onigiri how to get the rice to stick?!

some rice is sticky likely due to surface starch I know for sushi when rice is cooked it needs to be fanned to cool so it can be rolled. The Japanese rice is steamed to cook and placed in bowl and fanned to cool then rolled using a bamboo mat enclosing the wrapper of seaweed and ingredients used.

I have done various versions but just plain rice with a little salt added at the very beginning works just fine. I use the 20-min cook rice. The key is to pack the stuff really hard when making the onigiri, and to do it while the rice is very hot. If you're doing it by hand, I'd suggest using the inside corner of a large ziplock bag to help form the rice in a contained space, and use a towel around the outside so you don't burn your hands. I use a little animal-face icecream sandwich cutter thing I found on amazon in a set, they have other shapes too, perfect for this!

http://www.amazon.com/Tovolo-Farmyard-Cr… - I use the pig, the other shapes don't work too well with all those finicky corners

http://www.amazon.com/Tovolo-Icon-Cream-… - I want this set, it looks like all three shapes would work nicely

makin riceballz :3

Stir it while cooking and add vinegar afterwards