Clockwise from upper left -- onigiri: (1) rolled in furikake; (2) mixed with sweet egg; (3) stuffed with bonito flakes moistened with soy sauce; (4) rolled in bonito-flavored furikake; (5) stuffed with an umeboshi; and (6) stuffed with a tuna/mayo mixture.
What do you do when you have no food in your fridge other than a single egg? Make lots of onigiri! For two sets of 6 rice balls, I cooked about 3 cups of short-grain rice (I like Tamaki Gold). I used my small triangular mold to make the sweet egg onigiri (recipe
here) and the onigiri rolled in furikake. I used my larger mold to make the stuffed ones. The molds came in very handy -- it would have taken me forever and a day to shape 12 onigiri by hand! Just remember to wet the mold between rice balls so that they will slide out more easily. Keeping your hands wet helps too -- just dry them off before handling the nori. Some great tips for making onigiri by hand
here.
I must go to the grocery store!