Onigiri

Savor the taste of Japan with these delightful onigiri, featuring sticky short-grain rice wrapped around tangy umeboshi and a hint of sesame. Perfect for a cozy lunch or a picnic treat that brings a touch of tradition to your table.

• 2 cups Japanese short-grain rice
• 2.5 cups water
• 1 tbsp salt
• 4 sheets nori (seaweed)
• 1 cup pickled plum (umeboshi)
• 2 tbsp sesame seeds
• 1 tbsp soy sauce

Method

1. 1

   Rinse the rice under cold water until the water runs clear to remove excess starch.

2. 2

   In a rice cooker or pot, combine the rinsed rice and water. Let it soak for 30 minutes before cooking.

3. 3

   Cook the rice according to the rice cooker's instructions, or bring to a boil in a pot, then reduce to low heat and cover for 15 minutes.

4. 4

   Once cooked, let the rice sit covered for another 10 minutes. Then, transfer to a bowl and sprinkle with salt. Mix gently with a wooden spatula.

5. 5

   When the rice is cool enough to handle, wet your hands with water and take a small amount of rice. Flatten it slightly in your palm, add a small amount of umeboshi in the center, and mold the rice into a triangle shape.

6. 6

   Wrap the formed onigiri with a strip of nori. Optionally, sprinkle sesame seeds on top for added flavor.

7. 7

   Repeat the process until all the rice is shaped. Serve immediately or pack in a lunchbox, keeping them wrapped in nori until ready to eat.