Onigiri Recipe

Rinse rice

Place the 2 cups of short-grain rice in a bowl. Rinse under cold water, swirling and draining, repeating 4–6 times until the water runs nearly clear to remove excess starch.

Soak

After final drain, add fresh water to the rice and let it soak 20–30 minutes. Meanwhile prepare the rice cooker or pot.

Cook rice

Drain soaked rice. Combine rice with 2.2 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Turn off heat and let sit, covered, 10 minutes to steam.

Season rice

While rice rests, mix 1 tablespoon rice vinegar, 1/2 teaspoon sugar, and 1/2 teaspoon salt until dissolved. Transfer hot rice to a wide bowl or hangiri if available. Gently fold the vinegar mixture into rice with a wooden spatula, fanning or allowing steam to escape until rice reaches body temperature (not hot). Do not overmix — you want slightly sticky, glossy grains.

Tuna filling

For tuna filling, combine drained canned tuna (break into flakes), 1 tablespoon mayonnaise, and 1/2 teaspoon soy sauce in a small bowl. Mix until evenly combined. Taste and adjust seasoning.

Salmon filling

For salmon, flake cooked or grilled salmon into small pieces. Remove any bones and skin. Lightly season with a pinch of salt if needed.

Umeboshi filling

For pickled plum, remove pits and mash flesh with a fork to a paste consistency.

Prepare work area

Wet your hands with water and keep a small bowl of water nearby. Sprinkle a pinch of salt (about 1/8 teaspoon per onigiri) on one palm to season the rice while shaping. If using plastic wrap, cut into squares ~8x8 inches.

Form onigiri (triangle method)

Take about 3/4 cup of seasoned rice (measured loosely) into your wet/salted hands or onto the center of a plastic wrap square. Flatten the rice into a small disk, make a shallow indentation in the center, and place about 1 teaspoon to 1 tablespoon of your chosen filling (adjust to preference) into the indentation. Fold the rice around the filling to enclose it. Gently press into a compact triangle by cupping both hands and pressing the bottom and sides: first press the rice into a triangle shape by applying gentle pressure with the palms and fingertips, turning the rice 3 times to form clean edges. Avoid pressing so hard that the rice becomes dense—onigiri should hold shape but remain tender.

Wrap with nori

Wrap a strip or half-sheet of nori around the base or side(s) of the onigiri. If you want the nori to stay crisp, wrap right before eating. If you used plastic wrap, remove wrap first, then apply nori.

Garnish and store

Optional: press toasted sesame seeds onto exterior or sprinkle lightly on top. For immediate serving, place onigiri on a plate. For packed lunches, individually wrap with plastic wrap (nori wrapped separately if you want it crisp) and refrigerate up to 24 hours. To eat after refrigeration, bring to room temperature or reheat gently for a few seconds in a microwave (remove nori before microwaving).