Basic Onigiri (Japanese Rice Balls)

• •2 cups Japanese short-grain rice
• •2.5 cups water
• • to taste salt
• •2 nori seaweed sheets, cut into strips or small rectangles
• •4 small umeboshi (pickled plum), pitted and chopped
• •4 oz salmon fillet, cooked and flaked
• •5 oz canned tuna, drained
• •2 tablespoon mayonnaise
• •0.5 teaspoon soy sauce
• • to taste black pepper, freshly ground

Instructions

1. 1

   Rinse the Japanese short-grain rice thoroughly under cold running water until the water runs clear. This removes excess starch and ensures fluffy rice. Drain well.

2. 2

   Combine the rinsed rice and 2.5 cups of water in a medium pot with a tight-fitting lid, or in a rice cooker. If using a pot, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes. Do not lift the lid during this time.

3. 3

   Transfer the cooked rice to a large, shallow bowl or baking sheet to cool slightly. It should be warm enough to handle comfortably, but not steaming hot. Fluff gently with a rice paddle or spoon.

4. 4

   While the rice cools, prepare your fillings. For Umeboshi: simply have the chopped pickled plum ready. For Flaked Salmon: Ensure salmon is cooked and flaked into small pieces. For Tuna Mayo: In a small bowl, combine drained canned tuna, mayonnaise, soy sauce, and a pinch of black pepper. Mix well.

5. 5

   Prepare your shaping station: a small bowl of water, a small plate with salt, the cooled rice, and your chosen fillings. Wet your hands thoroughly with water to prevent rice from sticking, then sprinkle a generous pinch of salt onto your palms. Rub your hands together to distribute the salt evenly.

6. 6

   Take about 1/2 cup of rice in one hand. Gently cup it into a loose ball. Make a small indentation in the center with your thumb or finger. Place about 1-2 teaspoons of your chosen filling into the indentation.

7. 7

   Bring the rice around the filling to enclose it completely. Gently press and shape the rice. For a traditional triangle shape, use both hands, pressing lightly with your palms and fingers to form three distinct sides. Rotate the rice ball as you shape to ensure even compression. For a round shape, simply keep gently pressing into a ball.

8. 8

   Repeat the wetting and salting of your hands for each onigiri. Continue shaping until all the rice is used, making about 8 onigiri.

9. 9

   If desired, wrap each onigiri with a strip or small rectangle of nori seaweed. The nori helps to keep hands clean while eating and adds a slight oceanic flavor.

10. 10

    Serve immediately or store wrapped in plastic wrap at room temperature for a few hours, or refrigerate for up to one day. Bring to room temperature before eating if refrigerated.

Chef's Tips

• 💡Do not pack the rice too tightly; onigiri should be gently compressed, not hard. Over-packing can make it dense and less enjoyable.
• 💡Always keep your hands wet and salted when shaping. This prevents sticking and seasons the outer layer of the rice.
• 💡Experiment with different fillings! Other popular options include grilled tarako (cod roe), kombu tsukudani (simmered kelp), or even seasoned ground beef.
• 💡If you find shaping difficult, you can use plastic wrap to help compress the rice, or invest in an onigiri mold.
• 💡For best texture, onigiri is ideally eaten within a few hours of making. If refrigerating, gently warm to room temperature or slightly warm in the microwave for a few seconds before serving.