Onigiri

Ingredients

Instructions

1. 1

   Wet your hands lightly with the water and rub a small pinch of the salt over your palms. This prevents sticking and lightly seasons the surface of the rice.

2. 2

   Divide the warm cooked rice into 2 equal portions. Warm rice is easier to shape than cold rice; if needed, briefly reheat it so it is pliable but not hot enough to burn your hands.

3. 3

   Place one portion of rice in one hand, make a shallow indentation in the center, and add half of the mashed umeboshi. Fold the rice around the filling to enclose it completely.

4. 4

   Gently press and rotate the rice between your palms to form a compact triangle with rounded edges. Do not squeeze too hard, or the grains will become pasty. Repeat with the remaining rice and umeboshi.

5. 5

   Wrap one strip of nori around the base or one side of each onigiri. Serve immediately while the nori is still crisp, or pack separately and wrap just before eating for the best texture.

Nutrition per serving

Notes

• •This quick version uses pre-cooked warm rice to realistically fit the 15-minute limit; cooking rice from raw would take longer.
• •If your umeboshi is very salty, use a little less salt on your hands.
• •For neat shaping, keep your hands just damp, not dripping wet.
• •Traditionally, onigiri can also be shaped with a mold, which is helpful for beginners.

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