Onigiri

Directions

1. Wash the rice in a colander under running water until the water runs clear. Japanese rice is recommended to achieve the desired texture. ≈ 2 min
2. Place the rice in a saucepan with the same volume of water, cover, and bring to a boil over high heat. As soon as the water starts to boil over, turn off the heat (if there is still some water left, keep it on very low heat). Let it stand, covered, for 10 minutes. ⏱ 10 min
3. Remove the lid and let it rest for another 5 to 10 minutes. ⏱ 10 min
4. Do not add the sugar-vinegar-salt mixture: it is intended for sushi. ≈ 3 min
5. Wet your hands and rub them with a little salt. Place a spoonful of rice in one hand, make a small indentation, add the filling, and cover with more rice. ≈ 3 min
6. Squeeze to form a ball or a rounded-corner triangle, ensuring it is tightly packed. ≈ 10 min
7. Wrap the base of a nori strip with a strip of seaweed to make it easier to hold. ≈ 3 min