This rice ball mold from Akebono Sangyo of Tsubame, Niigata, makes six onigiri at once, each about 75 g (2.6 oz). You shape the rice without touching it directly, which keeps things hygienic, and the double embossed surface keeps rice from sticking.
To use it, fill the frame with rice using the included paddle, whose horn tip makes packing easy. Press the rice lightly with the press, lift it off, then set the frame on the press and the rice balls pop right out. Add fillings or wrap them in nori as you like.
