Ingredients:

• Whatever vegetable and proteins you have already cooked

• One cup short grain white rice

• One sheet of dried nori

Notes: Because Taruhiro is a girl who hardly takes care of herself, this is an onigiri that hardly takes care of itself. The original one I made was made using leftovers from other meals, the spam that I didn’t particularly like and a satueed bok choy that frankly should have been thrown away. Though I did put some effort into shaping the onigiri, I ended up with kind of misshapen lumps covered in seaweed which was in turn covered in stray grains of rice. This was not my best work. But it’s what Taruhiro deserves.

Steps: 

1. Measure cup of rice and wash thoroughly.

2. Add rice to rice cooker with one cup and one fifth a cup of water.

3. Let rice soak for a half hour.

4. Cook rice in rice cooker.

5. Gather rice up into a ball and place fillings inside. With slightly wet hands, shape it so that it covers the fillings entirely.

6. With still slightly wet hands, wrap seaweed around the ball so it holds it shape easier.

7. Eat with something you bought from a convenience store.