Penguin Onigiri

Summary

Ingredients

• 1 cup rice pudding, or sushi rice
• 2 cup water
• 1 tablespoon rice vinegar
• a bit salt
• 1 packet nori leaves
• some corn kernels, from a can

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Instructions

1. Bring the rice to the boil with the water, simmer on the lowest level until there is no more water in the pot. Remove the lid, let the rice cool down a little. Season with a little salt and the vinegar. Stir. Let the rice get cold. Carefully fold the nori in half. Cut out a semicircle with the scissors. Hollow out the semicircle with another semicircle, but leave one more spike on the upper end and leave bulges (wings) roughly in the middle. Unfold the nori circle and place it in the middle of a piece of cling film. Place 1-2 spoons of rice on top. Make sure that the rice does not protrude beyond the edge of the Norikreis if possible. Pull up the foil on all sides and twist together. Shape carefully (= adapt to the nori piece). Take the rice ball out again, turn it over and place a piece of nori cut in a circle on the back of the ball. Wrap it in the cling film again, pull it into place and shape it. The circle may need to be cut a bit to fit. For the face, punch out 2 eyes from nori with a hole punch. Attach with a toothpick or by hand. Press in a corn kernel as a beak below. The amount made 6 onigiris for me, but that depends a lot on the size of the rice balls and also on the size of the nori sheet.

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