Homemade Onigiri

Cooking method

1. Step 1:

   

   How do you make onigiri at home? Get your ingredients ready. This amount makes three large or four medium onigiri. Use short-grain sushi rice; if you can't find it, plain short-grain rice will do.

2. Step 2:

   

   Rinse the rice in several changes of water until it runs clear. Cover it with cold water and set it over high heat. Once it boils, reduce to medium and cook, covered, until the water has fully absorbed, 15–20 minutes. Stir the sugar and salt into the rice vinegar, then pour it over the hot rice, mix, and let it cool. You can use regular 9% white vinegar in place of rice vinegar.

3. Step 3:

   

   Prepare the fillings. I'm using lightly salted salmon, fresh cucumber, and avocado. Crab sticks, tuna, chicken, or mushrooms also work well — choose whatever you like. Cut the fillings into small pieces.

4. Step 4:

   

   Now shape the onigiri. You can do this on a plate, in your palm, or, like me, on a sheet of plastic wrap. Spread the rice into a thin patty on the wrap. Place the filling in the center, along with a little cream cheese.

5. Step 5:

   

   Gather the ends of the wrap into a knot so the filling ends up inside the rice. Press it into a triangle — the traditional onigiri shape. Open the wrap and add more rice wherever you need it. It's easier to handle the onigiri with hands moistened in cold water so the rice doesn't stick.

6. Step 6:

   

   Shape the rest of the onigiri the same way.

7. Step 7:

   

   To make them easier to hold, wrap one edge of each onigiri with a strip of nori. Some versions wrap them in nori completely.

8. Step 8:

   

   You can decorate the finished onigiri with eyes and mouths cut from nori — kids will love them. Serve the onigiri with soy sauce, wasabi, and pickled ginger, just like classic sushi and rolls. Enjoy!