I found a variety of fresh onigiri in the fresh food counter at the local asia market and of course I had to get myself one. They’re yummy little snacks, just the right size and convenient to eat on the road. I like those, I want more!

I made an oshibako for making molded sushi a couple of years ago (slightly under-used as I have to admit), so I crafted another mold, just for onigiri.

Here’s a very comprehensive onigiri how-to for further reading, this where I took my (hopefully soon to be posted) recipe and directions from. My mold is made from fir wood, sanded smooth thoroughly and treated twice with linseed oil because it’s food safe. See above for dimensions.