Onigiri (Japanese Rice Balls)

Place 2 cups sushi rice in a large bowl and pour in cold water to cover by 2"–3". Gently swish around with your hands to rinse, then drain. Repeat process until water is almost clear (about 3 more times). Pour cold water over rice to cover by 1" and let soak 30 minutes (this will help the grains cook more evenly). Drain well in a fine-mesh sieve.

Combine rice and 2½ cups water in a medium saucepan and bring to a boil, stirring occasionally. Reduce heat to low, cover, and simmer until water is absorbed, 12–14 minutes. Remove from heat and let rice sit (still covered) 15 minutes. This will allow rice to steam and become tender. Uncover and gently fluff rice with a fork. Let sit until cool enough to handle but still warm.

Meanwhile, cut three 8½x7½" toasted nori sheets into 3x1¼" strips with kitchen shears; set aside.

Prepare the fillings. Mix one 5-oz. can tuna, drained, 2 Tbsp. mayonnaise, and 1 tsp. soy sauce in a small bowl to combine. Place 4 umeboshi (Japanese pickled plums) on a cutting board. Working 1 at a time, press a chef’s knife against fruit until pit is exposed; pull out and discard. Set fruit aside (no need to chop). Working over the sink and using your hands, squeeze liquid out of ⅓ cup Napa cabbage kimchi; chop into small pieces.

Place 1 cup water in a small bowl and stir in ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Dip your hands into salted water, then scoop a little less than ⅓ cup rice into 1 hand. Form into a thick disk 3"–4" in diameter (keep remaining rice in pot covered). Create a small indentation in the center and add 1–2 tsp. tuna mixture or kimchi or a whole umeboshi. Mold rice up and over filling to create a sphere (filling should not be visible), then press firmly with index finger and thumb to form into a triangle. Place on cutting board or a baking sheet. Repeat with remaining rice and fillings, dipping your hands in salt water each time. (You’ll have extra tuna—save it for making a tuna salad sandwich or spooning onto crackers.)

Place ¼ cup furikake or toasted sesame seeds on a small plate. Wrap bottom of each onigiri with a strip of reserved nori, then roll remaining exposed sides of onigiri in furikake. Do Ahead: Onigiri can be made 2 days ahead. Wrap tightly and chill. Editor’s note: This onigiri recipe was first published in September 2020. Head this way for our editors’ favorite ways to use leftover rice →