Last night, it is my first time to make an onigiri[rice balls] bentou. I've been searching the net for recipes and evaluating each one by one. I've found lots of recipes summing up to one thing: the key to the success of making rice balls is on how you cook the rice. Well honestly, I'm not really kitchen savvy. Every time I work in the kitchen, I always rely on the cook book or the recipes posted in the internet. However, it'd be a gamble since I don't know how the dish really tastes like. lol. Going back to the onigiri making, another problem that I've  encountered is the kind of rice to use. Tell you what, it's really hard to find Japanese/Korean rice in the market. Good thing I found a bag of Botan rice in the storage. [Botan rice is used for rice cakes, sushi, etc. .. just so you know. :p] I used regular kind of rice and added a bit of glutinous rice on it. I have to soak the grains in water for at least an hour before cooking and steaming.  While I wait, I prepared the other ingredients: canned tuna, crab sticks, nori wrapper, salt, and water.  I really would like to taste an onigiri with umeboshi [Japanese dried plum]but then, can't find any in the market. The steamed rice was finally done so I have to proceed to the molding after cooling it down for a bit. I followed the instruction given in the net, to wet hands with water and to rub salt on the palm. I filled to rice balls with tuna and chopped crab sticks. I tried my best to make them triangular shaped. The molding thing was fun. hahaha. Oh and the judgment? They said eating two rice balls is already a heavy meal and the taste was just right. :] I made a total of 13 riceballs. :)