Adorable Onigiri

Oh, nigiri. Oh, oh, nigiri. Just like in the animes of your youth. Here's what you need to make some. Now, before you cook your sushi rice, you have to rinse it under clean water until you get all the outer starch out. Once the water runs clear, you're good to go. Now, I cook mine in this cool microwave rice maker, but you can cook it in a small pot with two cups of water like any other old pot of rice. While it's cooking, mix your water and your salt in a bowl and stir it until the salt dissolves. Set it aside. At this point you can also prepare your nori with some craft scissors. Cut it into desired shapes and place it on a dry plate. Once your rice is cooked, stir it and allow it to cool until you can hold it in your hands, just a few minutes. Before molding, you always want to dip your hands in your salty water. For one, it seasons your rice. Two, it makes it so your sticky rice won't stick all over your ladylike fingers. You can mold them by hand, but I like using these molds, because I'm kind of a total noob. Mold the rice in your wet hands, and place it in the mold. Press and release. How cute! Larger onigiri are traditionally filled with tuna and Kewpie mayo. Me, I like leftovers like chicken teriyaki. Leave a little bit of a crevice and fill sparingly. Repeat, and there you go, another one. When it comes to dressing these puppies with nori, you can go old-fashioned and just fold a small rectangle down the center, but really disguise the limit. I made me a happy little sumo onigiri. This little one gets a heart, cause I heart onigiri. And then there's this punk. He's hecka mad. Probably because he has huge eyebrows. Man, these babies are almost too cute to eat. Almost.