Cover -- Title -- Dedication -- Copyright -- Contents -- Introduction: Rice Rituals -- Chapter One: Onigiri Fundamentals and Master Recipes -- Rice -- White Rice -- Short-Grain Japonica Rice -- Japanese-Style Medium-Grain Rice -- Sweet Rice -- Brown Rice -- Haiga Rice or Haigamai -- Sprouted Brown Rice -- Storing Rice -- Rice Cookers and Pots -- How to Cook Rice for Onigiri -- White Rice or Haiga Rice -- Brown Rice -- Adding Whole Grains and Beans to Rice -- The Grains and Beans Pantry -- My Favorite Whole-Grain and Bean Mix -- Multigrain Rice -- Seasonings -- Flavor and Texture -- Furikake -- Kale Furikake -- Sesame Furikake -- Shaping -- Shaping by Hand -- Using Onigiri Molds -- Wrapping Onigiri -- Nori -- Leafy Vegetables and other Wrappers -- Your First Onigiri -- Grilled Onigiri with Soy Sauce -- Storing and Reheating Onigiri -- Chapter Two: Recipes -- Dried Fruit and Nut "Toast" Onigiri -- Pickled Radish Onigiri -- Hijiki, Carrot, and Shiitake Onigiri -- Avocado, Soy, Wasabi, Chard Wrap Onigiri -- Sweet Potato and Black Sesame Onigiri -- Curried Fried Rice Onigiri -- Spicy Scallop Onigiri -- Shrimp Tempura Onigiri -- Grilled Crab Cake Onigiri -- Salmon and Dill Onigiri -- Tuna Melt Onigiri -- Smoked Trout Onigiri with Lemon -- Amakara Chicken Onigiri -- Tatsuta Fried Chicken Onigiri -- Miso con Carne Onigiri -- Panfried Pork Onigiri -- Bacon and Scrambled Egg Onigiri -- Sukiyaki Onigiri -- Inari Sushi "Footballs" -- Everyday Miso Soup -- Crispy Onigiri Tea Soup -- Onigiri Eggs -- Spicy Kimpira Roots -- Pickled Young Ginger -- Sushi Vinegar -- Index -- About the Author -- Chronicle Ebooks.