Onigiri

Ingredients

• 2 cups short-grain Japanese rice (uncooked)
• 2 1/4 cups water
• 1 teaspoon fine salt, plus more for shaping
• 4 ounces salted salmon fillet
• 2 tablespoons umeboshi (pickled plum), pitted and chopped
• 2 sheets nori, cut into strips
• 1 tablespoon toasted sesame seeds, for sprinkling

Method

1. 1

   Rinse the rice in several changes of cold water until the water runs mostly clear, then drain well.

2. 2

   Combine the rice and water in a rice cooker or saucepan and cook according to the rice cooker's instructions, or bring to a boil, cover, reduce heat to low, and simmer until tender.

   20:00 · Cook rice
3. 3

   Let the cooked rice rest covered off the heat.

   10:00 · Rest rice
4. 4

   Meanwhile, pat the salmon dry and pan-sear or broil over medium-high heat until cooked through and flaky, about 3 to 4 minutes per side.

   3:00 · Cook salmon
5. 5

   Flake the cooked salmon into small pieces with a fork, discarding skin and bones.

6. 6

   Wet your hands with water and rub a small pinch of salt into your palms to season the rice as you shape it.

7. 7

   Scoop about 1/2 cup of warm rice into one palm and press a small indentation into the center with your finger.

8. 8

   Fill the indentation with about 1 tablespoon of flaked salmon or chopped umeboshi, then fold the rice over to enclose the filling.

9. 9

   Cup your hands into a triangle shape and gently press the rice from all three sides, rotating and compressing firmly but not too tightly, until a compact triangle forms.

10. 10

    Repeat with the remaining rice and fillings to form 8 onigiri total, re-wetting and re-salting your hands between each.

11. 11

    Wrap a strip of nori around the base of each onigiri and sprinkle with sesame seeds before serving.