Japanese Rice Balls (Onigiri)

01Method

1. 1

   Add the rice to a bowl and rinse repeatedly under cold running water, rubbing the grains together to remove excess starch, then drain well.

2. 2

   Combine the rinsed rice with water and salt in a small saucepan. Cover tightly, bring to a boil over high heat and cook for 2 minutes, then reduce to low and continue cooking for 20 minutes. Remove from heat and allow to steam, lid on, for another 10 minutes. Spread the rice onto a cutting board to cool slightly.

3. 3

   Mix the flaked salmon with soy sauce until evenly coated.

4. 4

   Flatten the cooled rice into a rectangle and divide into 6 equal portions. Top each portion with some of the seasoned salmon. Wet your hands to prevent sticking, then pick up one portion and cup your hands around the rice to encase the filling, forming a compact ball. Shape it into a triangle by resting it on one palm and using your other hand to press and mold the sides. Attach a strip of nori to the base of each onigiri to serve as a handle.

5. 5

   Continue shaping the remaining rice balls, re-wetting your hands between each one to keep the rice from sticking.