Japanese Onigiri

Rinse the rice until the water runs nearly clear (5–6 rinses). Drain and let the rice sit dry in the pot for 10 minutes — this pre-resting firms the exterior. Add the measured water, cover tightly, and bring to a boil over high heat. As soon as you hear the boiling, reduce to the absolute lowest simmer and cook for 12 minutes. Remove from heat without lifting the lid and steam for 10 minutes. The rice is ready when you open the lid to a puff of steam with no visible water at the surface.

While the rice is still warm, turn it into a large flat bowl using a rice paddle. Sprinkle the salt evenly over the surface. Fold the rice using a cutting-and-folding motion (not stirring) to distribute the salt without crushing the grains. Fan or let cool to a temperature where you can comfortably handle it — just above body temperature, around 40°C.

Wet both palms with cold water and rub with a generous pinch of salt — this prevents sticking and adds flavor to the exterior. Take about 120g of warm rice and form a loose ball in one palm. Press a shallow indentation in the center and place your filling (umeboshi, tuna mayo, or salmon flakes) inside. Close the rice around the filling. Cup both hands into a V-shape and press firmly from the sides while rotating, forming a compact triangle with three flat faces and three ridges. Wrap the base with a strip of nori. Repeat for remaining rice and fillings.