Plain salted nori onigiri

Method

1. 01

   Rinse the rice

   Rinse the 300 g short-grain rice in the 1.5 L rinsing water three times, rubbing gently, until the water is less cloudy. Drain for 10 minutes.

   

2. 02

   Soak before cooking

   Put the drained rice and 360 ml cooking water in a heavy pot. Cover and soak at room temperature for 20 minutes so the grains hydrate evenly.

   

3. 03

   Bring the pot to a boil

   Bring the covered pot to a full boil over high heat, about 4–5 minutes. Keep the lid closed so the steam stays in the pot.

   

4. 04

   Cook the rice gently

   As soon as the pot boils, reduce to the lowest heat and cook for 12 minutes. Do not stir or peek; the rice should absorb the water and become fully tender.

   

5. 05

   Rest and cool the rice

   Turn off the heat and rest the covered rice for 10 minutes. Transfer it to a wide bowl and cool to about 55–60°C, warm enough to shape but not scalding.

   

6. 06

   Salt six portions

   Divide the warm rice into six equal portions and distribute all 4 g salt across the portions. Mix each portion lightly with a rice paddle; do not compress it yet.

   

7. 07

   Shape loose triangles

   With clean, slightly damp hands, shape each portion into a loose triangle with three gentle presses and turns. Keep the grains together without squeezing them hard or adding a filling.

   

8. 08

   Wrap with nori and serve

   Cut the two nori sheets into six pieces and wrap one piece around each onigiri just before serving. Keep the nori crisp and eat within two hours at room temperature.