Onigiri through plastic wrap

Step by step

1. Rice

2. 

   1Cook the rice

   ~1 h incl. soaking

   For this step

   • Japanese short-grain rice150 g
   • Water (rice)200 ml

   • Wash the rice, then soak it 20–30 minutes in the water.
   • Rice cooker: use the short-grain cycle. Pot: bring to a boil over medium heat with the lid slightly ajar, then cover tightly and cook on low for 12–13 minutes, until the water is absorbed. Rest off the heat, covered, for 10 minutes, then fluff.
   • This batch makes about 330 g cooked rice, enough for three onigiri.
   • Keep it plain: no vinegar or sugar. Cool only until comfortable to hold, keeping it covered with a damp towel.

3. Shape through wrap

4. 2Fill the wrap

   • For eggplant or pepperoncino, use rice with the prepared filling already mixed through it. Shape directly from that rice and skip the separate filling and central well below.
   • Line a small bowl with plastic wrap, leaving enough overhang to gather it closed. Sprinkle a little salt inside.
   • Add about 50 g warm rice, make a well, and put 1–2 tsp prepared filling in the center.
   • Cover with another 50 g rice, seal it around the filling, and add a little salt on top.

5. 

   3Gather and shape

   • Gather the wrap above the rice and twist it closed. Shape gently through the wrap; do not squeeze the rice hard.
   • Cup the rice from underneath with your left hand. Bend your right hand into a roof to make one corner, turn the rice a third of a turn, and repeat for three corners.
   • Flatten each face lightly. Unwrap for serving; remove all plastic before eating.

   

6. Finish

7. 

   4Nori, furikake, a dab on top

   ~4 min

   For this step

   • Nori1 sheet
   • Furikaketo coat (optional)

   • Wrap a third of a nori sheet round the bottom of each onigiri just before eating for crisp nori.
   • Or coat the faces in furikake with damp fingers. Serve freshly made.