Onigiri with Umeboshi

Method

1. 1

   Rinse the rice in several changes of water until it runs nearly clear, then drain well.

   💡 Rinsing washes off loose starch so the grains stay glossy and distinct, not gluey.

2. 2

   Combine the rice and measured water in a saucepan, bring to a boil, then cover, drop to the lowest heat and cook 13 minutes.

3. 3

   Rest the rice, still covered and off the heat, for 10 minutes, then fluff gently.

4. 4

   Wet your hands, rub them with a pinch of salt, and scoop up a handful of warm rice.

   💡 Work while the rice is warm — cool rice refuses to hold a shape.

5. 5

   Press a piece of umeboshi into the center, then cup and turn the rice, squeezing gently three or four times into a plump triangle.

6. 6

   Wrap each onigiri with a strip of nori, scatter with sesame seeds, and eat the same day.