It's pretty standard short-grained Japanese white rice, which can be turned into sushi rice with the addition of vinegar-based seasonings, or it can be eaten as-is or with other additions. In my case, since I'm using it for simple onigiri, I'm using it as-is. (One could add seasonings like furikake to rice for onigiri, but the Platonic onigiri, so to speak, involves unseasoned rice.)
Heh, ironically it was not. I've been trying to figure out what "just enough rice" for my onigiri mold and conbini-style nori-in-plastic wrappers is, but I neglected to take good notes, so instead of prepping a little more than 1/2 cup, I remembered it as a little less than 1/2 cup, so the onigiri turned out kind of undersized for the wrappers. They were still delicious, though; I had made notes that I need to use a whole umeboshi from the jar I'm currently using for them to be flavorful enough. (Since umeboshi come in different sizes, it can take variable numbers or fractions of them to get enough filling.)
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branchandroot
rice
Date: 2020-05-10 04:38 pm (UTC)(no subject)
Date: 2020-05-11 12:27 am (UTC)Re: rice
Date: 2020-05-13 01:17 pm (UTC)(no subject)
Date: 2020-05-13 01:22 pm (UTC)Re: rice
Date: 2020-05-13 03:43 pm (UTC)AHA! Thank you! Today I learned!