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Hi, here’s a random video on how to wrap onigiri, aka rice balls, like those Japanese convenience stores.  The easy-to-pull-away wrapper separates the rice and the seaweed, keeping the seaweed crispy until serving.  This technique will make beautifully wrapped onigiri, perfect for your next picnic, work lunch, or as a gift!  A few notes on how to do it right:

1. Use freshly cooked rice, never day-old, but wait until it’s completely cooled (so the steam doesn’t make the seaweed soggy).
2. Use triangle-moulds to make the onigiri.
3. Cut the seaweed and allow enough width to cover the sides of the onigiri.
4. Cut a piece of parchment that is at least 2X the width of the seaweed.
5. The parchment in the video didn’t actually cover the entire inner surface of the seaweed because it wasn’t wide enough.  Don’t make the same mistake.
6. Label the onigiri and they’re going to be your newest edible gift.

NOW THAT’S A WRAP.