Rice Pandas


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Rice Pandas & Cheese String

I chose to make these with sushi rice because I thought they might hold their shape better with the added sugar and vinegar. I also figured the extra seasoning might be nice since I wasn't planning to add any fillings this time.

PS: The cheese string is just in there to take up the extra width of the compartment. I was worried that the pandas would get jumbled about and fail to resemble pandas anymore by lunch time. My hope is that the Cheese String will help hold everything in place. ;)

Ingredients

  • 1 c. short-grain white rice
  • 1 1/4 c. water
  • 1/4 tsp. salt
  • 1 tsp. sugar
  • 2 tsp. rice wine vinegar
  • filling (optional)1
  • 1 sheet nori

Directions

  1. Thoroughly rinse rice.
  2. Combine rice and water over medium heat, cover, and bring to a boil.
  3. Reduce heat and simmer until all water is gone and rice is cooked all the way through.
  4. Remove from heat and set aside with lid on for 10 minutes.
  5. Alternatively, cook rice in a rice cooker or InstantPot.
  6. Remove lid, fluff rice, and stir in salt, sugar, and vinegar.
  7. Fill mold with rice and make your pandas (or just shape rice into balls with your hands).
  8. If adding filling: fill the mold half-way, add the filling, then put the rest of the rice on top.
  9. Cut out the nori and place it on the rice balls in the desired configuration.

Side 1 (Protein)

Salami

Side 2 (Vegetable)

Red Bell Pepper

Treat

Chocolate



1 I'd probably go with simple sushi fillings for this: carrot, cucumber, avocado, salmon, etc. Or, if you're making it with plain rice rather than sushi rice, you could try onigiri-style fillings: umeboshi, salted/smoked salmon, pickled radish, etc. That said, you could probably put all sorts of things into these guys! Experiment with fusion onigiri! I think as long as you don't try to over-fill them it's probably pretty flexible. Back

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