Japanese Onigiri

Instructions

1. Cook the rice
   In a rice cooker or heavy-bottomed pot, combine the rinsed rice and water. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
2. Season the rice
   Transfer the hot rice to a large wooden or non-reactive bowl. Sprinkle with rice vinegar and salt, then gently fold with a rice paddle or wooden spoon using a cutting motion. Allow rice to cool until just warm enough to handle (not hot, but not completely cold).
3. Prepare your workspace
   Have a small bowl of water with a pinch of salt (for wetting your hands), your fillings, and the nori strips ready. Wet your hands with the salted water to prevent the rice from sticking to your fingers.
4. Shape the onigiri
   Take about 1/2 cup of rice and flatten it slightly in your palm. Make a small indentation in the center and add 1-2 teaspoons of your chosen filling (salmon, umeboshi, or tuna mixture). Fold the rice over the filling and shape into a triangle or oval, pressing firmly but gently to compact the rice. Repeat until all rice is used.
5. Add the nori wrapping
   Wrap a strip of nori around the base of each onigiri, with the rough side against the rice. The nori serves as a handle and helps hold the onigiri together. Sprinkle some onigiri with furikake or sesame seeds for added flavor and presentation.
6. Serve and store
   Serve immediately with soy sauce on the side for dipping, or wrap individually in plastic wrap if serving later. Onigiri can be kept at room temperature for a few hours or refrigerated for up to a day (though texture is best when fresh).