Onigiri

Method

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1. Rinse the rice in several changes of water until it runs almost clear.

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2. Cook it with the 480 ml water, covered, for 12 minutes, then rest off the heat 10 minutes.

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3. Mix the flaked salmon with the mayonnaise and soy sauce.

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4. Tip the rice into a wide bowl and fold in the sesame seeds. Let it cool to about 60C — hot but just handleable.

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5. Wet your palms with the water and rub a pinch of the shaping salt over them.

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6. Take a handful of rice, flatten it, put a spoonful of filling in the middle and close the rice over it.

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7. Press into a triangle by cupping one hand into a V and turning the rice against it, three or four turns.

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8. Wrap a band of nori round the base of each.

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9. Repeat, re-wetting and salting your hands each time.

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10. Serve within a few hours, at room temperature.

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Chef’s Tips

• Shape hot, around sixty degrees.
• Wet, salted palms every single time.
• Wrap the nori just before eating if you want it crisp.

Pairing Suggestions

• Miso soup
• Green tea
• Pickled ginger

Storage & Reheating

Best the day they are made, at room temperature. Refrigeration makes the rice hard.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.