Ingredients:

  • 2 cups (400g) Japanese short-grain rice, rinsed well
  • 2 1/4 cups (530ml) water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 can (5 oz / 140g) tuna in water, drained
  • 2 tablespoons mayonnaise
  • Salt, and pepper to taste
  • 4 oz (115g) cooked salmon, flaked
  • 1 tablespoon sriracha mayo
  • 1/2 teaspoon soy sauce
  • 6 small umeboshi (pickled plums), pitted
  • 6 sheets nori seaweed
  • Salt, for sprinkling

Instructions:

  1. Combine rice and water in a rice cooker (or pot). Cook according to rice cooker instructions (or bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed).
  2. In a small bowl, whisk together rice vinegar, sugar, and salt until sugar is dissolved.
  3. Once the rice is cooked, transfer it to a large bowl. Gently pour the seasoning over the rice and mix well. Let the rice cool slightly until it's cool enough to handle.
  4. Prepare your chosen fillings.
  5. Moisten your hands with water. Grab a handful of rice (about 1/3 cup / 80g). Make a well in the center and add about 1-2 teaspoons of your chosen filling.
  6. Gently press the rice around the filling to completely enclose it. Shape into a triangle or a ball. Use plastic wrap for shaping if desired.
  7. Wrap the onigiri with a strip or rectangle of nori seaweed.
  8. Serve immediately or wrap individually in plastic wrap for later.