Sonoko Sakai’s Bacon and scrambled egg onigiri

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Imagine warm, hand-shaped triangles of rice sprinkled or filled with salted salmon or Japanese pickled vegetables that are then wrapped in roasted nori. These are onigiri or, as they are also called, omusubi. They’re popular, easy-to-make snacks that Sonoko Sakai says are Japanese convenience store darlings and every mom’s answer to bento-style sushi. In her new book, “Rice Craft,” Sakai shares step-by-step instructions for how to make them at home. So cook up some rice and try your own hand at her recipe below for bacon and scrambled egg onigiri.

Sonoko Sakai - Onigiri-Making Demo
The key to onigiri-making is to keep your fingers and palms lightly moistened, in order to prevent the rice from sticking to your hands. (Photo by Matt Armendariz)(The original image is no longer available, please contact KCRW if you need access to the original image.)