Review on 🔼 Triangle Onigiri Mold, Set of 2 Rice Ball Mold Makers, Bento-friendly Sushi Mold for Japanese Boxed Meal or Children's Bento by HAGBOU (Beige) by Cory Mosley

This little gadget was worth every penny I paid for it. The only thing that would give him more stars would be if he made a bigger ball of rice, larger than the size found in Japanese konbini. During my only trip to Japan, I developed a kind of obsession with tuna onigiri. At home, my first attempt at making rice balls by hand was unsuccessful. When I found out that the form existed, I ordered it immediately. When it arrived I washed it and started making perfect onigiri in minutes. After cooking the rice, of course. For my second try, I found sushi rice and Kewpie mayonnaise (for the tuna filling). I couldn't find any dried seaweed leaves, so I used Trader Joe's Furikake Seasoning to flavor the seaweed. Not being a fan of onigiri purity, I was pleased with the taste. This little device will probably work with any short grain rice in a pinch. I read somewhere that the shape of the rice is good so you don't burn your hands on the hot rice, from which I concluded that freshly cooked rice is best. I think it was the ticket but next time I'll let it cool down a bit. For reference, I cooked the rice in an Instant Pot on low pressure for 12 minutes with salt, sugar, and some vinegar. I would like to say that the 15-minute natural ventilation was done on purpose, but I forgot. Does not matter. Assembly couldn't be easier. The mold comes with a small rice spoon that works great. I didn't use the smaller shape but set it aside for further experimentation. Using a rice scoop, I filled the large mold about 2/3 full with rice, made a well (works best with wet hands) for the filling, and covered it with another 1/3 of the rice to the top of the mold. I covered the top with a lid and pressed down the hot rice. I made a mess, but the end result was a perfectly shaped onigiri. The button at the bottom makes it pretty easy to pop the rice balls out of the mold.