Onigiri Fillings?

Question

Does anyone have any ideas on a tasty onigiri (rice ball) filling?

No meat fillings please, I'm a vegetarian. :D

Answer 1

Basic Onigiri

medium grain rice (Korean or Japanese)
water
salt
sushi nori, 1 inch by 5 inch strips (seaweed laver) (optional)
Chinese five spice powder (optional)
umeboshi (Japanese Pickled Plums) (optional)
toasted sesame seeds (optional)
canned tuna or smoked salmon (optional)

Let rice cool to where you aren't burning your hands when you handle it.
Wash hands!
Rinse hands and leave wet, and rub palms with salt.
Take a handful of rice and ball with hands, using palm of left hand to form the base, and the palm and fingers of your right hand to form the two sides of a triangle.
Toss and rotate so that the side that was on your left palm is now rotated to one of the sides on your right hand.
Repeat until you have a nice triangle shape.
Repeat starting with rinsing hands and salting hands.
Wet hands do not stick to rice, which makes shaping the rice much easier.
The salt adds flavor and helps to sterilize any bacteria.
Consistency is key with the shapes and size, this will come with practice!
Now that you have a basic rice ball, you can flavor with any of the optional ingredients or a mix: Sushi Nori- Simply wrap a piece of sushi nori around the rice ball.
This is a very basic rice ball, and is seen in many boxed lunches.
Classic!
Chinese 5 Spice- I will often add a dash of 5 spice to the salt I'm using to add aroma and taste.
Don't over do it, 5 spice becomes bitter if used excessively!
Toasted Sesame Seeds- Sprinkle on top for aroma and taste.
Can also use prepackaged Japanese rice dressing, sold in glass bottles to be shaken over rice for flavor.
Ume-boshi or cooked fish- In one of the two flat sides of the onigiri, press a divot into it with a finger, and fill with the desired stuffing.
Leave open or cover with a strip of sushi nori- not the ume boshi though!
You don't want to choke on the seed if you didn't know it was there!


Onigiri (Japanese Rice Balls

1 lb short-grain rice
8 umeboshi (dried plum)
8 nori (dried seaweed)
salt

Cook the rice.
Keep it warm, but let it cool enough so that it won't burn your hands.
Cut each nori sheet into 9 strips.
Wet your hands and sprinkle them with salt to prevent the rice from sticking to them.
Mold a handful of rice into a triangular shape with an indentation in the middle.
Press a piece of umeboshi into the indentation you left.
Wrap the rice and umeboshi in Nori strips.
Serve immediately or save for later.

Answer 2

nicely.... I even have lived in Japan over 18 yrs and characteristic by no ability seen any origiri with candy fillings like strawberry or cherry!!!!!! My renowned ones are Umeboshi, Salmon(extraordinary cooked), Seaweed (Konbu). have exciting!