Onigiri
Onigiri are the quintessential comfort food, a delightful and nourishing snack that wraps the warmth of Japanese tradition in each little rice ball. Soft, sticky rice encases the tangy, sour notes of umeboshi, pickled plums that are utterly addictive. But feel free to let your imagination wander—these rice balls are the perfect canvas for all sorts of savory fillings, whether it's a savory seared spam, zesty pickles, or even a fresh crab salad. Each bite is a delicious surprise, and the best part? You can make them with your hands, shaping them as you go, creating each one with a personal touch.
Ingredients:
1/2 cups uncooked Japanese short-grain white rice (such as Koshihikari)
3 cups water
1 tablespoon furikake, divided
6 pitted and quartered umeboshi (pickled plums), divided
Nori sheets (as needed for wrapping)
Method:
Begin by washing your rice—this is the first step toward creating that wonderfully sticky texture. Place the rice in a large bowl, covering it with cold water. Gently agitate the grains with your hand for 10 to 15 seconds. Drain, and repeat this process 4 to 5 times until the water is mostly clear. Once done, give the rice a final rinse in a fine mesh strainer for another 10 to 15 seconds and drain completely.
Combine the cleaned rice and 3 cups of water in a 4-quart saucepan. Allow the rice to soak at room temperature, uncovered, for about 30 minutes. This soaking time helps the grains plump up and soften beautifully.
After soaking, bring the rice and water to a gentle simmer over medium-high heat, uncovered. Once it begins to simmer, cover with a tight-fitting lid, reduce the heat to low, and let it cook undisturbed for 13 minutes. Don’t peek! Then, remove the pot from the heat and let the rice steam, covered, for another 10 minutes. When you uncover it, you’ll find perfectly tender rice, light and fluffy.
While the rice is still warm, stir together 1 cup of it with 1/2 teaspoon of furikake in a small bowl using a fork. This little seasoning mixture gives the rice a savory, umami-filled kick.
To shape the onigiri, dampen your hands to prevent the rice from sticking to them. Take a small portion of the seasoned rice and gently form it into a ball. (Alternatively, you can swirl the bowl in a circular motion to help shape the rice.) Press four pieces of umeboshi into the center of the rice ball and cover with more rice.
Gently shape the rice ball into a 2-inch-tall pyramid shape, making sure it holds its form without being too compact. Repeat this process with the remaining rice, furikake, and umeboshi, ensuring each rice ball is filled with its savory surprise.
Once shaped, wrap each onigiri with a sheet of nori just before serving. The nori adds a delightful contrast in flavor and texture, balancing the richness of the rice and umeboshi.
Serve these little gems at room temperature and enjoy them on their own or as a delightful accompaniment to your meal.
Tips & Notes:
Make Ahead: Onigiri can be made up to 2 days ahead of time. Simply wrap them tightly and store them in the refrigerator until you're ready to enjoy them.
Creative Fillings: While umeboshi is the traditional choice, don’t be afraid to experiment with other fillings. Seared spam, pickled vegetables, or even crab salad are all excellent options to try. The possibilities are endless, so feel free to play with flavors!
Perfect Rice: The key to perfect onigiri is using short-grain rice like Koshihikari, which has a higher starch content, making it stickier and easier to shape. If you're new to cooking Japanese rice, a rice cooker is a convenient and foolproof way to get tender, sticky grains every time.
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