Onigiri

Onigiri– rice balls with a tasty surprise– within are a popular Japanese treat. These onigiri consist of umeboshi, a sour-salty pickled plum, but do not hesitate to experiment with various mouthwatering fillings. Use your hands or swirl the experienced rice in a bowl to form the rice balls.

Frequently asked questions
What are umeboshi?
Umeboshi are Japanese pickled salted plums. They provide a salty, sour flavor to dishes, and are among the most typical fillings for onigiri. Search for them in Asian supermarket.

What kind of rice should I use?
For onigiri, try to find a short-grain rice, such as Koshihikari. These grains are nearly round in shape and have a higher quantity of amylopectin starch, making them sticky and soft when prepared, which helps the onigi to hold their shape. Short-grain rice is likewise often utilized for making sushi.

What is the very best way to prepare rice?
The hands-off benefit of using a rice cooker makes the technique rank amongst our favorite cooking techniques. (The water-to-rice ratios for rice cookers differ, so follow the manufacturer’s instructions for your specific rice cooker.) In the dish listed below, we provide directions for cooking rice on the stovetop in a heavy-bottomed saucepan, which will likewise yield tender, sticky grains.
Notes from the Food & Wine Test Kitchen
While our testers liked the salted, tangy, and a little sweet flavor umeboshi supplies here, there are a lot of different fillings to attempt. Seared spam or sausage, other marinaded things, and even crab salad are just a couple of choices.
Onigiri
Wet your hands before forming the onigiri to help prevent the rice from adhering to them.

Make ahead
Onigiri can be made up to 2 days ahead of time and saved, securely covered, in the refrigerator.
Components
3 cups raw Japanese short-grain white rice (such as Koshihikari).

3 cups water.

1 tablespoon furikake, divided.

6 pitted and quartered umeboshi (pickled plums), divided.
Directions.
Location rice in a big bowl; include cold water to cover. Wash rice, agitating the grains utilizing your hand, 10 to 15 seconds. Integrate rice and 3 cups water in a 4-quart saucepan; let rice soak, uncovered, at space temperature level till grains are plump and opaque, about 30 minutes.

Bring rice and soaking water to a simmer, uncovered, over medium-high. Cover with a tight-fitting cover; reduce heat to low, and cook, undisturbed, 13 minutes. Eliminate from heat; let rice steam, covered, 10 minutes. Reveal and fluff rice with a fork.
Stir together 1 cup warm prepared rice and 1/2 teaspoon furikake in a little bowl using a fork. Shape experienced rice into a gently jam-packed ball utilizing dampened hands. (Alternatively, swirl bowl in a circular motion on a flat surface until rice forms a loose ball.) Press 4 umeboshi pieces into rice ball, and cover with rice. Using your hands, gently shape rice ball to form a 2-inch-tall rounded pyramid shape. Repeat with staying 5 cups cooked rice, staying 2 1/2 teaspoons furikake, and remaining umeboshi pieces. Serve at room temperature.

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