Ratings - Ease: 4/5, Taste: 3.5/5, Price: $$

Scale: Ease out of 5, with 5 being easy and 1 difficult. Taste out of 5, 5 being delicious and 1 being disgusting. Price out of 5 dollar ($) signs, $ being cheap and $$$ being expensive.

Link to the Onigiri recipe:

Link to the sushi rice recipe:

Onigiri is a very, very simple dish. As such, all elements of it have to be done correctly for it to taste good. For mine those elements were (in order of importance): rice, seaweed, the umeboshi filling (preserved plums), and furikake (Japanese rice seasoning). Adam's recipe is pretty clear, and his smooth and well-produced videos are a joy to watch. I had no qualms with the onigiri video, as everything I got from it was useful. As for the sushi rice recipe, I found his advice on washing to not work. I washed my rice 3 times as suggested, but it had a detrimental effect on the final product. There was enough leftover starch that there was a slimy, overly sticky texture on the rice. That being said, after sitting out for a few hours it wasn't so bad.

In the future, I'll definitely wash my rice more thoroughly than I did. All the issues I had were a result of the off-texture of the rice. Because it was too sticky, shaping it even with wet hands was a bit of a pain. The rice also tasted subpar as well, because of the slimy starch layer on the outside of the grains. I took the somewhat unorthodox route of sprinkling the furikake into the rice, and also filling them with umeboshi. There was a danger that it would've ended up being too salty, but it turned out alright, since the rice is much blander than the rest of the ingredients, and there for substance not flavor. I'd only recommend onigiri if you love sushi rice. If you're going out of your way to cook sushi rice for this recipe, then make sure it's flawless, unlike I did.