Onigiri

Ingredients

• •300 g Japanese short-grain rice (sushi rice)
• •6 pcs Nori sheets
• •100 g Sushi-grade salmon or tuna
• •6 pcs Umeboshi (pickled plum)
• •2 tbsp Japanese mayo
• •30 ml Rice vinegar
• •15 g Sugar
• •5 g Salt
• •6 pcs Shiso leaves

Instructions

1. 1

   Cook short-grain Japanese rice (sushi rice) according to package directions - typically 1 cup rice to 1.2 cups water. Use a rice cooker for best results. Once cooked, let rest for 5 minutes, then transfer to a large wooden bowl or hangiri.

   💡 The type of rice is critical - use Japanese short-grain (sushi rice), not long-grain. A wooden bowl helps absorb excess moisture and cools the rice to handling temperature. Fan the rice while folding to create glossy, separated grains.

2. 2

   Season rice with 1 teaspoon rice vinegar, 1/2 teaspoon sugar, and 1/4 teaspoon salt. Mix gently with a wooden paddle using cutting motions - don't smash the grains. Let cool to room temperature (about 10 minutes).

   💡 The seasoning gives onigiri its characteristic flavor and helps the rice hold together. The sugar balances the acid. Work quickly but gently - overmixing breaks the grains and makes mushy onigiri.

3. 3

   Wet your hands with salted water (dissolve 1/4 tsp salt in water) to prevent sticking. Take 1/2 cup rice, form into a ball, then create an indentation. Add 1 tablespoon filling (umeboshi plum, grilled salmon, or tuna mayo), close, and reshape into a rounded triangle.

   💡 Keep a bowl of salted water nearby - wet hands are essential for handling sticky rice. Squeeze gently but firmly to compress the rice enough to hold together but not so much it becomes dense. The triangular shape is traditional and stacks well.

4. 4

   Wrap each onigiri tightly with a strip of nori (seaweed) about 1/2 inch wide. For grilled salmon filling: season salmon with salt, grill until medium, flake into pieces. For tuna mayo: mix canned tuna with Japanese mayo and soy sauce.

   💡 Nori adds umami and visual appeal. For meal prep, wrap in plastic then nori - the nori will soften if stored. Traditional fillings include umeboshi (sour plum), grilled salmon, and tuna mayo.

5. 5

   Serve immediately wrapped in nori, or pack for bento lunch. Best eaten the same day - rice dries out over time. Can be stored at room temperature for up to 6 hours or refrigerated for up to 24 hours (bring to room temp before eating).

   💡 Onigiri is meant to be eaten fresh. The texture is best within a few hours. If transporting, wrap tightly in plastic to prevent drying. A small piece of shiso leaf adds authentic Japanese flavor.