Salvaging Onigiri
Tried making onigiri last night, as I am planning on taking the train in a few days and I thought it’d be a fun travel food. Used short grain rice and canned salmon, wrapping it best I could, before freezing it since I read it is kept better in the freezer.
However, I took one out this morning for lunch at work, and at this point it’s crumbling in my hands. Any suggestions on how best to handle the remaining ones?