Easy Homemade Onigiri Recipe: Perfect Rice Balls

{'@type': 'HowToStep', 'name': 'Prepare the Rice', 'text': 'Rinse the rice 4-5 times until water runs mostly clear. Soak in 3 cups cold water for 30-60 minutes. Cook rice in a rice cooker (white rice setting + 10-15 min rest) or stovetop (boil, reduce heat, simmer 15-18 min, rest 10-15 min). Fluff rice, transfer to a shallow bowl, and let cool to warm. In a small bowl, dissolve 1/3 cup rice vinegar, 3 tbsp sugar, and 1 tsp salt. Gently fold this seasoning into the warm rice until evenly coated.'}

{'@type': 'HowToStep', 'name': 'Prepare Your Favorite Fillings', 'text': 'For Tuna Mayo: Drain 1 (5 oz) can tuna well, mix with 2-3 tbsp Japanese mayonnaise, 1/2 tsp soy sauce, and a pinch of black pepper. For Salted Salmon Flakes: Pat 1 (6 oz) salmon fillet dry, sprinkle with 1/4 tsp salt (and 1/2 tsp non-alcoholic cooking liquid, optional). Cook in oil or bake until flaky, remove skin/bones, then flake. For Umeboshi: Pit and roughly chop 3-4 umeboshi plums. Prepare other fillings as desired (e.g., Teriyaki Beef, Furikake).'}

{'@type': 'HowToStep', 'name': 'Shape the Onigiri', 'text': 'Wet your hands and rub with 1/2 tsp fine sea salt. Take 1/2 - 3/4 cup warm seasoned rice, make a well in the center. Add 1-2 tsp of filling, then gently gather rice to enclose it. Shape into a firm triangle or ball with gentle, consistent pressure. (Alternatively, use a wet onigiri mold by layering rice, adding filling, topping with rice, and pressing.) Repeat for all rice and filling.'}

{'@type': 'HowToStep', 'name': 'Finish and Serve', 'text': 'Wrap each shaped onigiri with a nori strip. Optionally, garnish with furikake or sesame seeds. Serve immediately at warm or room temperature. For storage, wrap individually in plastic wrap. If refrigerating, allow to return to room temperature or warm gently in microwave (without nori) before eating.'}