Back to 6 servings Rice 2 cups Japanese short-grain rice, rinsed until the water runs mostly clear; Calrose works if needed 2.5 cups water, for cooking the rice 1 tsp fine sea salt or kosher salt, for seasoning the rice and your hands; plus more to taste Wrap 3 sheets nori, cut into strips, added just before eating Filling 1 fillet salmon, salted, broiled and flaked; or use a filling of your choice 2 tbsp katsuobushi (dried bonito flakes), okaka filling 1 tbsp soy sauce, for the okaka filling 1 can (5 oz) albacore tuna, drained 2 tbsp Japanese Kewpie mayonnaise, for the tuna mayo filling 0.5 tbsp soy sauce, for the tuna mayo filling 2 umeboshi (pickled plums), pitted; for a sour filling Topping furikake, optional topping
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1 Step 1: Rinse the rice in cold water three or four times until the water runs mostly clear, then drain. Let it soak 20 to 30 minutes.2 Step 2: Cook the rice with 2.5 cups water in a rice cooker, or in a heavy pot: bring to a boil over high heat, cover, reduce to low and cook 30 minutes until the water is absorbed. Fluff gently.3 Step 3: While the rice cooks, prepare the fillings. Season the salmon with salt and broil or bake at 425°F (218°C) for 10 to 20 minutes until cooked through and dry, then flake. Mix the katsuobushi with 1 tablespoon soy sauce until moistened. Mix the drained tuna with the Kewpie mayo and 1/2 tablespoon soy sauce. Pit the umeboshi.4 Step 4: Transfer the hot rice to a large bowl or baking sheet and let it cool until warm enough to handle, about 10 to 15 minutes. Keep it covered with a damp towel so it does not dry out.5 Step 5: Wet your hands with water and rub a pinch of salt over your palms. Scoop about 1/3 cup of rice into one hand and press a small dent in the centre.6 Step 6: Add 1 to 2 teaspoons of filling, then cover with more rice and gently press and rotate the ball into a triangle, using light pressure so the rice stays airy.7 Step 7: Repeat with the remaining rice and fillings. Wrap each onigiri with a strip of nori just before eating so it stays crisp, and sprinkle with furikake if you like.getsaucepan.com/r/bcde59a5-4d57-5d76-95f4-226dd56102f9
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