Rice: 2 cups short-grain Japanese rice 2 ยฝ cups water 1 teaspoon salt Fillings (optional): Pickled plum (umeboshi) Cooked salmon Tuna mixed with mayonnaise Any other filling of your choice For Wrapping: Nori (seaweed sheets, cut into strips)
how to cook step by step
Prepare the Rice:
Rinse the rice under cold water until the water runs clear.
Combine the rice and water in a rice cooker and cook according to the manufacturerโs instructions. Alternatively, you can cook the rice on the stovetop.
Once cooked, let the rice cool slightly and mix in the salt.
Shape the Onigiri:
Wet your hands with water and sprinkle them with a little salt to prevent the rice from sticking.
Take a handful of rice and flatten it slightly in your palm.
Place a small amount of your chosen filling in the center of the rice.
Fold the rice over the filling and shape it into a ball, triangle, or cylinder, pressing gently to ensure it holds together.
Wrap with Nori:
Wrap a strip of nori around each onigiri. The nori can be wrapped fully around the rice ball or just partially, depending on your preference.
Serve:
Serve the onigiri immediately or wrap them in plastic wrap to keep them fresh.
