Main
Onigiri (Japan)
- Preparation time
- 35 min
- Servings
- serves 4
Ingredients
- Rice — to buy400g
- Rice vinegar — to buy2 tbsp
- Tuna — to buy150 g
- Dried seaweed — to buy4 sheets
Preparation
Cook the rice according to the package instructions (sushi rice or a short-grain rice sticks better than long-grain), then season it while still warm with a splash of rice vinegar, mixing gently with a spatula.
Let it cool for 5-10 minutes, enough to handle without burning yourself, but use it while still warm: cold rice is crumbly and much harder to shape.
Set out a small bowl of water and a pinch of salt: wet both hands with the water, then rub them with a little salt — this keeps the rice from sticking and lightly seasons the outside.
Place a ball of rice (about 100 g) in one hand, press a hollow in the centre with your thumb and tuck in a little shredded tuna or salmon.
Close the rice around the filling, lifting it up with your fingers, then shape a tight triangle, pressing firmly but not too hard between your palms, turning the ball to shape all three sides.
Re-wet your hands between each onigiri to stop the rice from sticking.
Wrap a strip of seaweed around the base just before serving (not too far ahead, or it will go soft) and serve at room temperature.