Onigiri

• short grain rice, cooked, warm2 cup
• saltfor seasoning rice and hands1 tsp
• nori, cut into strips4 sheet
• salmon, cooked, flakedone filling option150g
• mayonnaise (optional)for tuna mayo filling1 tbsp
• sesame seeds, toasted (optional)mixed into rice1 tsp

Method

1. 1

   Cook short-grain rice; while warm, fold in a generous pinch of salt.

   Use a rice cooker if you have one — water ratio matters.

2. 2

   Prepare fillings: flake cooked salmon, mix tuna with mayo, or use umeboshi.

3. 3

   Wet hands with cold water and rub with salt to prevent sticking.

   Wet hands and salty hands are the secret to clean shaping.

4. 4

   Press a small handful of warm rice into a triangle, tucking filling into the middle.

5. 5

   Cover the filling with more rice and reshape into a firm triangle.

   Three or four firm presses, no more — over-pressed rice goes gluey.

6. 6

   Wrap a strip of nori around the base and serve at room temperature.

   Wrap right before eating so the nori stays crisp.

Per serving

295

kcal

13g

protein

50g

carbs

5g

fat