So what’s different??? Everything – The Wrapping, the Rice and the Fillings!!!
- The Patented Wrapping Film
This unique and innovative film keeps the seaweed separated from the rice but is easy to open when you are ready to eat. This is important as seaweed should be fresh and crunchy when you eat it – not soggy and chewy how the typical sushi roll can be only a few hours after being produced. - The Rice – No Added Sugar or Vinegar!
The rice in ‘OG’ is different. Sushi rice is cooked and then has sugar and vinegar added to flavour and preserve it. The rice in an ‘OG’ Onigiri Rice Ball is cooked with salt and sunflower oil in the water giving it a great taste that’s not too sweet. - The Fillings!
We have a great variety of tasty filings from traditional style ‘Tuna & Japanese Mayo’ and ‘Teriyaki Chicken’ to the new delicious ‘Seafood Guaca-Mayo’. You don’t need any soy sauce – these are tasty enough on their own making it the perfect snack to ‘Grab on the Go’.
Onigiri, also known as Omusubi, is a snack of Japanese rice formed into triangle or oval shapes and often wrapped in nori (edible seaweed). Traditionally, the onigiri is filled with pickled ume fruit (umeboshi), salted salmon, katsuobushi, or any other salty or sour ingredient. In practice, pickled filling is used for preservation of the rice. Since the onigiri is one of the most famed and popular snacks in Japan, most convenience stores in Japan stock onigiri in many popular fillings and tastes. There are even specialized shops offering only handmade rice balls for take out.
Onigiri is not a form of sushi, despite common misconception. While onigiri is made with plain rice (lightly salted), sushi is made of rice with vinegar and sugar added. Onigiri is merely a method of making rice portable and easy to eat, while sushi originated as a way of preserving freshwater fish.
Onigiri are also found in many convenience stores in Taiwan and South Korea . In the latter, it is called samgak gimbap because of its triangular shape.
