Simple Onigiri (Japanese Rice Balls)

1. 1

   Wash rice in a sieve until the water runs clear.

2. 2

   Combine rice, 2 1/2 cups water, sesame seeds, and 1 teaspoon salt in a large nonstick pot over medium heat; bring to a boil. Cover and cook until water is absorbed and rice is soft and sticky, about 15 minutes. Stir in soy sauce.

3. 3

   Mix 1 cup water and 1 tablespoon salt in a small bowl until salt is dissolved.

4. 4

   Place a 12-inch piece of plastic wrap in a small teacup, molding the plastic to fit the cup and letting the ends hang over the edges. Moisten plastic wrap with some of the salted water.

5. 5

   Place a 2x5-inch strip of nori seaweed halfway into the cup. Scoop some rice into the cup, leaving a 1/2-inch gap at the top. Make a small indent in the rice with a spoon; add a spoonful of tuna. Cover tuna with a spoonful of rice and fold over the exposed end of the seaweed strip.

6. 6

   Gather the ends of the plastic wrap tightly and remove the rice ball from the cup. Shape and compress the ball tightly with your hands. Transfer to a large plate. Repeat with remaining nori seaweed, rice, and tuna. Refrigerate onigiri until firm, 8 hours to overnight.

No nutritional information available.

No additional tips available.