Sushi rice press for rice cakes.

[false_aesthetic]

Has anyone used these? Have a recommendation for one?
I've been having luck with rice cakes for 6+ hours on the bike but they're all super crumbly.

I've tried putting it in a pan and squashing it down with another pan. It works better but still not great.

Also, if you have hints on on-bike rice cakes that'd be effin wonderful!

[Peter Polack]

I assume you've read the Feed Zone Portables book and are following some of the recipes?

Mentioned in the book is the use of a specific type of rice, Calrose rice I believe. Perhaps you'll have better luck with a different type of rice.

What helped me was taking the pan off the burner roughly 5 minutes before the rice was fully cooked. Check the rice for doneness, then put the lid back on and let sit for 5 minutes. Perhaps you need to vary that time from 5 minutes.

You may need more water than specified. Find out what works for YOU and for that you'll have to experiment as recipes can be more guidelines than absolutes.

[maunahaole]

Musubi maker. There are other choices out there. No endorsement on this one, just the first hit on the search.

Ko Craft Musubi Makers

[vertical_doug]

https://www.amazon.com/Japanese-Bamb.../dp/B072KL1QND

bamboo sushi roll mat

Your problem is probably using the wrong kind of rice. Basmati, Jasmine, thai mai are all too long grained and not sticky enough.
You need a shorter grained rice. Calrose will probably work. If you live near a Japanese grocer, try to buy Koshihikari which is the most popular rice type in Japan.

https://www.amazon.com/Koshihikari-R.../dp/B008H19NWA

Are you making Lim Cakes?
Sick of Sweet? Try Savory Bacon and Egg Rice Cakes

[Peter Polack]

Addendum: While you're experimenting, I'd suggest making 1/2 recipes so failures aren't as expensive. I find an 8x8" dish works perfect.

And if you're looking for recipes and haven't a copy of Lim's and Thomas' book, Feed Zone Portables, get it.

[guido]

I used the Lim cakes for my last brevet season. The worked great and were a welcome change from the sweet drek I had been using. The Calrose or Kokuho rice worked well for me. After about 10 hours in a handlebar bag they do get a bit crumbly but short of that they held up fine and even broken were great fuel for these long rides.

[false_aesthetic]

Koshihikari Rice and a musubi press were the ticket. I need to fine-tune my cooking process but I'm so much closer. Thanks!

To make things more bar like I'll probably wrap things in nori but i have a bit more experimenting to do.

Now the real question is this: If I make this stuff on the Thursday I fly to Kansas and I check them in an insulated bag w/ice will they keep until Saturday? I suspect that they will be bricks by then.

[vertical_doug]

Make the rice ball a little bigger. Immediately wrap in saran wrap. It should stay moist and not become a brick. It only gets hard if it dries out. I've kept onigiri for a couple days. Its fine

[false_aesthetic]

Make the rice ball a little bigger. Immediately wrap in saran wrap. It should stay moist and not become a brick. It only gets hard if it dries out. I've kept onigiri for a couple days. Its fine

Thanks!

[vertical_doug]

THE ONIGIRI FIELD GUIDE: A Comprehensive Guide to Eating Convenience Store Onigiri

When I was in Japan, we'd just stop by the Lawson Convenience store and pick up some Onigiri. If you are in LA, just swing by a Japanese Grocer or Korean for that matter, and you can probably pick up some pre-made wrapped onigiri. It'll will keep for a few days when you are in Kansas. I'd skip the salmon, and just get the UMEBOSHI which is a onigiri with a pickled plum (sour) in the center. Just put in refrigerator and I am sure it will keep for 3 days or so.

[Moke]

Pickled plum (sour) is putting it rather mild Mr. Doug. Sticky rice in a baggie got me thru many a ride, but in Hawaii a Spam Musubi is the total ticket. Salty, fat for the long haul, and plenty of carbs. They will stick to your ribs and are available at every 7-11 on the Islands. And sometimes they are even fresh.

[maunahaole]

I was hoping to ease him into the spam part a little more gently.

[j44ke]

Our downstairs neighbor who is a Japanese chef (and is Japanese) told me to put an onigiri in the microwave for 30 seconds if they are a bit old. "Restores" the rice a bit. But toss the fish ones if they are old for obvious reasons.

I like the kombu onigiri, but I like more kombu in it than most prefab onigiri has. Umeboshi plum is good as long as it is good umeboshi and not stuff that has gone old and mega-briney.