Onigiri is a traditional Japanese rice ball, typically shaped into triangles or cylinders and wrapped in nori seaweed, that originated as a potable meal for travelers. What makes it special is its versatility and status as a comfort food that can be filled with anything from salted plum to grilled salmon.

For Steamed Rice

• 2 1/4 cups uncooked Japanese Short Grain Rice
• 2 1/4 cups water

For the Onigiri

• Kosher Salt
• 3 Sheets Nori (dried laver sheets)
• 2 umeboshi (Japanese pickled plum)

1. Rinse and wash the short-grain white rice and cxook it with a rice cooker, pot over a stove, instant pot, or a donabe. tip: rice to water ratio is 1 to1.1 (or 1.2) for Japanese short-grain white rice
2. Remove and discard the seed from the umeboshi (Japanese pickled plum) and put the umeboshi flesh into a small bowl
3. Transfer the cooked rice into a large bowl and let it cool slightly until cool enough to handle with your hands directly. The rice should feel warm but not too hot to hold.
4. Wet both palms of your hands with water to prevent rice form sticking to your hands. Then apply some Kosher salt and spread it on both palms. Tip: The adhered salt after dipping 1-2 fingers in the Kosher salt is typically enough. Use half the amount of salt if using table salt.
5. Scoop about a handful (~ 1/3 cup) of slightly cooled rice onto your non-dominant hand. Flatten slightly and create a small indentation in the center of the rice. Add 1-2 tsp of Umeboshi to the indentation
6. Scoop about a hand ful (~1/3 cup) of more rice to cover the filling completely. Mold the rice with your hands and gently press the rice around the filling to form the rice into a ball. Tip: use you dominant hand to press the rice ball into a traingular shape. The shape of the onigiri is up to you though a triangle is the most iconic shape for this dish.
7. Cut the nori sheets into thirds, parellel to the lines on the nori sheet
8. Wrap the strips of nori onto the rice ball starting
9. Enjoy

• Salt: Use half the amount of Table Salt if using it to substitute Kosher Salt
• Yaki Onigiri: grilling the onigiri in a frying pan and basting with soy sauce is a great way to add texture and flavour
• Fillings: this is a very versatile and flexible recipe, you can replace the umeboshi with anything you like

Namiko Hirasawa Chen, justonecookbook

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