Onigiri

1. 1

   The key to making good onigiri is to have freshly cooked, hot rice. You can't make good onigiri with cold rice.

2. 2

   Wet your impeccably clean hands with cold water, and sprinkle them with salt. Take 1/4th of the rice and place on one hand. Make a dent in the middle of the rice with your other hand. Put in about 1 tsp or so worth of filling in the dent.

3. 3

   Working rapidly, wrap the rice around the filling, and form into a ball. To make the traditional triangular shape, cup your hand sharply to form each corner, and keep turning it until you are happy with the shape. Practive makes perfect.

4. 4

   Wrap the rice ball with 1-2 strips of nori seaweed.

5. 5

   Repeat for the rest of the rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.