The rice that comes apart in the pan can hold an onigiri

In a frying pan, the edge of a spatula is there to break up the clumps. In your hand at lunch, an onigiri needs to hold together long enough to take a bite. Calrose was firmer than Koshihikari in a side-by-side tasting, and the grains came apart more easily. That makes it handy for fried rice. In another kitchen test, Aeon’s Calrose could still be shaped into an onigiri after cooling. If a rice ball holds together but feels too firm by lunchtime, try blending just the next batch. Varieties like Milky Queen stay softer after cooling. A starting point for rice that could use more stickiness is three parts low-amylose rice to seven parts of your usual rice, with about a tenth less water than you’d normally use for that amount. The rest of the bag can still go in the pan.