Hand-Pressed Morning Onigiri
These satisfying rice triangles are the ultimate portable Japanese breakfast, stuffed with savory fillings and wrapped in crisp nori. Each bite delivers perfectly seasoned rice with a burst of umami from the hidden filling inside, making them just as comforting eaten at the kitchen table as they are packed for the commute.
Ingredients
- 3 cups Japanese short-grain rice (uncooked)
- 3 1/4 cups water
- 1 teaspoon salt (for hand-wetting water)
- 1 cup warm water (for wetting hands)
+ 8 more ingredients
Instructions
Rinse the rice thoroughly until the water runs nearly clear. Combine with 3 1/4 cups water in a rice cooker and cook according to the machine's instructions. Let the rice steam for an additional 10 minutes after cooking completes.
While the rice cooks, prepare the fillings. Mix the flaked salmon with mayonnaise in a small bowl. Set out the chopped umeboshi and seasoned kombu in separate small dishes.
Dissolve 1 teaspoon of salt in 1 cup of warm water to create the hand-wetting solution. This prevents rice from sticking to your hands and lightly seasons the outside.
Fluff the cooked rice gently with a rice paddle, folding from the bottom to release steam. Season with 1/2 teaspoon salt and let it cool just enough to handle.
Wet your hands with the salted water. Scoop about 1/2 cup of warm rice into one palm. Make an indentation in the center and place about 1 tablespoon of your chosen filling inside.
Close the rice over the filling, then cup both hands to form a triangle shape. Apply firm but gentle pressure, rotating the onigiri to shape each of the three sides. Press about 3-4 times per side.
Optionally sprinkle with furikake or sesame seeds on the outside for extra flavor.
Wrap a strip of nori around the base of each onigiri. If packing for later, keep the nori separate and wrap just before eating to maintain crispness.
Nutrition Estimate
Per serving • Estimated by Blinner AI