Onigiri (Japanese Rice Balls)

Ingredients

Japanese short-grain rice

2 cups

Water

2 1/2 cups

Salt

1 teaspoon

Filling of your choice

1 cup (e.g., grilled salmon, pickled plum, tuna mayo)

Nori seaweed sheets

4 sheets, cut into strips

Instructions

1. Rinse the Japanese short-grain rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, water, and salt. Let it soak for 30 minutes to enhance the texture.
3. Bring the rice to a boil over high heat, then reduce the heat to low. Cover the saucepan with a lid and cook for 15 minutes.
4. Remove the saucepan from heat and let it sit, covered, for another 10 minutes to allow the rice to steam and become fluffy.
5. While the rice is still warm, wet your hands with water and sprinkle them with a little salt to prevent the rice from sticking.
6. Take a handful of rice and flatten it in your palm. Place a small amount of your chosen filling in the center of the rice.
7. Gently shape the rice into a triangle or ball, pressing it together firmly to ensure it holds its shape.
8. Wrap the onigiri with a strip of nori seaweed, shiny side facing outwards. This adds flavor and helps keep the rice moist.
9. Repeat the process with the remaining rice and filling. If you're making a variety of fillings, label the onigiri for easy identification.
10. Serve the onigiri immediately for the best texture, or wrap them individually in plastic wrap for later enjoyment. They can be stored in the refrigerator for up to 2 days.