In which I master the art of cooking rice...

The rice in Japan is exquisite.  The rice I make at home on the other hand was always a bit sub par.  Once I tried to make sushi and let's just say it was an epic fail.  I blamed my rice cooker (blame the tools - that's just how I roll!).  That is until I found this site which explains how to cook rice properly.  It was as if my eyes had been opened for the first time.  I had heard of people washing rice before but I always kind of thought it was an optional extra.  A bit like when a recipe tells you to pick over the lentils (what? I should be doing that too??)  And soaking rice??  Who knew?  I admit the process is much more time consuming, and uses a lot more water (maybe collect the extra to water some plants if you're feeling like being an eco-angel), but the difference is astounding. 

With my new found rice cooking skills I can finally make onigiri.  These are rice balls with a little surprise filling in the centre.  These ones I made with tuna and mayo, and some with chopped up pickles but the possibilities are endless.  The faces are cut out of nori with some cute little punches I bought in Japan.  Honestly picking up all the little face pieces with tweezers is not for the faint hearted (though if you liked playing operation as a kid this might be a cooking task you'd enjoy!!)  Onigiri are great for packed lunches - a bit easier for kids to keep neat than sushi.