Ingredients
Equipment
Method
- Place the cooked sushi rice in a large mixing bowl while still warm. Add the furikake rice seasoning and mix through evenly until well distributed.
- Divide the seasoned rice into 6 equal portions, approximately one large handful for each onigiri.
- Fill a small bowl with water and add a pinch of salt. Wet your hands with the salt water and rub together. This prevents the rice from sticking to your hands.
- Take one portion of rice in your hands. If adding fillings, make a small indent in the center, place the filling inside, and fold the rice over to cover.
- Using your fingertips and palm, gently press and squeeze the rice into a triangular shape, rotating as you work. Create a small indentation on one face with your fingers to show it's handmade.
- Place a strip of nori seaweed on the bottom of the onigiri with the rough side touching the rice. Fold it up towards the middle of the rice ball.
- Repeat the process with the remaining rice portions. Re-wet your hands with salt water as needed to prevent sticking.
Notes
Storage: Best eaten fresh or stored for no more than 1 day in the refrigerator in an airtight container. Keep nori separate until ready to eat to prevent sogginess.
Rice Tips: Use warm rice for easier shaping. Cold rice is harder to work with and doesn't hold together as well.
Hand Technique: Re-dip your hands in salt water after every few rice balls if the rice starts sticking. Apply gentle pressure when shaping to avoid over-compacting.