I had these in for 45 minutes at 450 F and still blood comes outShould be safe to eat? My meat thermometer read off the top.
They are commonly called musubiUse shortgrain riceYou can make them with your hands by cupping it togetherFor meatless, I like to use UmeAlso use salted water to dip your hands so the rice doesn't stick to your handthey are stored at room tempreature for less than a dayYou cannot refrigerate itThe rice will dry.
Gene H is right on the money with your cooking instructions, and JDB's link gives you the right idea on how it looksHere in Hawaii, we call them musubiI don't ad anything to the rice itself, but we often put stuff inside the center of the musubi Ume, a cherry sized, salty, pickled plum is th most common and traditional, at least for local JapaneseDepending on where you live, Hinode and Diamond G rice are other brands you can look forOther wise look for any rice that is labeled either sushi rice or calrose rice Calrose is a medium grain, Japanese style riceGood luck with your project.
