Onigiri Rice Balls

Instructions

1. Cook the rice
   Place rinsed rice and water in a rice cooker and cook according to manufacturer's instructions. Alternatively, cook in a heavy-bottomed pot: bring to a boil, reduce to low heat, cover and simmer for 18 minutes, then remove from heat and let stand covered for 10 minutes.
2. Season the rice
   In a small bowl, mix rice vinegar and sugar until dissolved. When rice is done, transfer to a large wooden or non-reactive bowl. Sprinkle with the vinegar mixture and 2 teaspoons salt, then gently fold with a rice paddle to incorporate seasonings without mashing the rice. Let cool until just warm enough to handle.
3. Prepare your workspace
   Set out a bowl of salted water for moistening your hands (this prevents rice from sticking), a plate for the finished onigiri, your fillings in separate small bowls, and the cut nori sheets. If using sesame seeds or furikake, place in shallow dishes.
4. Shape the plain onigiri
   Moisten your hands with the salted water. Take about 1/3 cup of warm rice and form into a ball, then gently press into a triangle or round shape about 1/2-inch thick. Press firmly enough so the rice holds together, but not so firmly that it becomes dense and gummy.
5. Create filled onigiri
   For filled varieties, take 1/4 cup rice and flatten in your palm. Place 1 tablespoon of your chosen filling (salmon, umeboshi, or tuna) in the center. Cover with another 1/4 cup rice and gently press to seal and shape into a triangle or round form, ensuring the filling stays inside.
6. Add coatings and nori
   If desired, roll or sprinkle the shaped onigiri with sesame seeds or furikake. Wrap a strip of nori around the bottom half of each rice ball, with the rough side against the rice. For traditional style, position the nori on the flat side of the triangle that will be held in the palm.
7. Rest and serve
   Let onigiri rest for 5 minutes to allow the flavors to meld and the rice to set. Serve at room temperature. If not serving immediately, wrap each individually in plastic wrap (without the nori if possible, adding it just before serving to maintain crispness).