Triangle Onigiri Mould Set

Japanese short grain or sushi rice, cooked and still warm, holds a triangle shape well. Long grain rice such as basmati is too dry and loose to keep its shape once it cools.

Shortly before eating if you like the seaweed crisp, or straight away if you prefer it soft. Until then, keep the rice ball wrapped in cling film so the outside does not dry.

Wet the mould and lid with cold water before every rice ball and dip the spoon too. Rubbing a pinch of salt onto damp hands before you lift the rice ball out helps as well.

Anything firm and not too wet: flaked salmon, tuna with a little mayonnaise, pickled plum, cooked chicken or seasoned egg. Keep it to about a teaspoon so the rice closes round it.