Onigiri (Japanese Rice Balls)

Recipe View 5 mins Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear, removing excess starch. (5 minutes)

Recipe View 5 mins In a medium saucepan, combine the rinsed rice with 4 1/2 cups of water. Bring to a rolling boil over high heat, stirring occasionally to prevent sticking. (5 minutes)

Recipe View 20 mins Once boiling, reduce the heat to the lowest setting, cover tightly, and simmer for 15-20 minutes, or until all the water has been absorbed and the rice is tender. (20 minutes)

Recipe View 15 mins Remove the saucepan from the heat and let the rice rest, covered, for an additional 15 minutes to allow the steam to further tenderize the grains. (15 minutes)

Recipe View While the rice is cooling slightly, in a small bowl, dissolve the salt in the remaining 1 cup of water. This salted water will be used to moisten your hands and prevent the rice from sticking.

Recipe View Divide the slightly cooled rice into 8 equal portions. For each onigiri, take one portion of rice and gently flatten it in the palm of your hand.

Recipe View Create a small well or dimple in the center of the flattened rice. Place a generous teaspoon of bonito flakes into the well.

Recipe View Gently bring the sides of the rice up and over the filling, completely enclosing it. Press lightly to form a triangular shape, using gentle pressure to avoid crushing the rice.

Recipe View Wrap the base of the triangular rice ball with a strip of nori seaweed. Sprinkle sesame seeds over the onigiri for added flavor and visual appeal. Repeat with the remaining portions of rice and filling.