Onigiri

Rinse the rice in cold water, gently swirling with your hand and draining, until the water runs almost clear — typically 4–5 rinses. This removes excess surface starch that would make the rice gluey. Drain in a sieve for 10 minutes. Combine the rinsed rice and cold water in a heavy pot or rice cooker. If using a pot: bring to a boil over high heat, then immediately reduce to the lowest possible flame, cover tightly, and cook for 13 minutes without lifting the lid. Remove from heat and let steam, still covered, for 10 more minutes. The steaming step is not optional — it equalizes moisture throughout each grain. Uncover and fluff gently with a rice paddle or wide spatula, folding rather than stirring, which would break the grains.

While the rice is still warm (not hot — hot rice will scald your hands when shaping), sprinkle the salt evenly over the surface and fold it in gently with the rice paddle, turning the rice over itself rather than stirring. Taste: the rice should be lightly, evenly salty — just enough to taste the seasoning on the first bite, not overpowering. The filling will add more salt, so err on the mild side. Cover the seasoned rice with a damp cloth to prevent drying. Prepare a small bowl of water mixed with a pinch of salt for wetting your hands before shaping — this prevents sticking and adds a slight crust to the outside of the onigiri.

Wet both palms with the salted water and shake off excess — damp hands, not wet. Scoop a palm-sized handful of warm rice (about 120–130 g) and flatten it in your palm. Place the filling (an umeboshi, or a teaspoon of tuna mayo) in the center and fold the rice over it, pressing gently to encase the filling completely. Now cup the rice in both hands and press firmly into a triangle by positioning your dominant hand in a V-shape (like an arrowhead) on top, and curving your other hand across the flat base. Apply firm, even pressure from three sides simultaneously, rotating the triangle a quarter-turn and pressing again. Repeat 4–6 times — you want a compact, dense triangle that holds its shape but isn't rock-hard. Each press should feel definitive.

For the classic presentation: cut a nori sheet into a wide strip just wide enough to cover one face of the triangle and overhang on both sides. Press the nori firmly against the bottom face and fold the overhang up over the two sides. The nori should grip naturally onto the rice surface — press gently but firmly all over. Serve immediately for maximum nori crunch: nori begins to absorb moisture from the rice within 10–15 minutes and will become leathery if left to sit. For packed lunches, wrap the nori separately in a small piece of foil and press it onto the rice just before eating — the classic convenience store trick for preserving the crunch.