How to Make Delicious Onigiri According to a Famous Chef

Onigiri, the traditional Japanese rice balls, are a staple in Japanese cuisine, offering a perfect blend of simplicity and flavor. To make delicious onigiri, it's crucial to follow specific techniques and ingredient choices, as shared by renowned chefs.

Choosing the Right Rice

The foundation of great onigiri is the rice itself. Famous chefs emphasize the importance of using high-quality Japanese short-grain rice, such as Koshihikari, which is known for its perfect grain length, translucency, and texture.

• Selecting the Best Variety: Look for rice that has large and firm grains to prevent them from getting crushed during the cooking and shaping process. This helps maintain the rice's texture and prevents it from becoming gooey.
• Preparing the Rice: Wash the rice thoroughly, then soak it in clean water at room temperature for about an hour. After soaking, drain the rice and let it rest overnight in the fridge to convert the starch into sugar, enhancing the sweetness and texture of the rice.

Cooking the Rice

Cooking the rice is a critical step that requires attention to detail.

• Cooking Methods: You can cook the rice using a rice cooker, pot over the stove, Instant Pot, or donabe. Ensure the rice is cooked with the right amount of water; typically, a 1:1.25 to 1:1.5 ratio of rice to water is recommended.
• Cooling the Rice: After cooking, transfer the rice to a large bowl, baking sheet, or sushi oke (hangiri) to cool slightly. Use a rice paddle to fluff the rice, helping it cool and preventing it from sticking together.

Adding Salt and Seasoning

Salt plays a dual role in onigiri: it enhances flavor and acts as a preservative.

• Salting the Rice: Add salt to the cooked rice while it's still warm. Mix the salt evenly into the rice to avoid over-salting. This step is crucial for flavor and food safety.
• Salting Your Hands: Before shaping the onigiri, wet your hands with water and rub salt on them. This prevents the rice from sticking to your hands and adds extra flavor to the onigiri.

Shaping the Onigiri

Shaping the onigiri requires the right amount of pressure and technique.

• Using Your Hands: Apply moderate pressure to shape the rice into desired forms such as circles, squares, or triangles. Ensure the rice grains retain their shape and do not get crushed.
• Using an Onigiri Mold: If using a mold, fill it halfway with rice, add the filling, and then fill the rest with rice. Press down firmly to shape the onigiri, ensuring it holds its form when released from the mold.

Creating Delicious Fillings

Fillings can vary widely, but here are some popular and easy-to-make options.

• Salted Salmon: Season salmon fillets with salt and bake or grill until flaky and juicy. Shred the salmon into flakes for the filling.
• Umeboshi: Use pickled plums by deseeding them and using the flesh as a filling.
• Tuna Mayo: Mix canned tuna with Japanese mayonnaise and soy sauce for a quick and tasty filling.
• Okaka: Mix dried bonito flakes with soy sauce to create a moist but not overdrenched filling.

Keeping Onigiri Fresh

To keep onigiri fresh and moist, follow these tips:

• Covering the Onigiri: If you're not serving the onigiri immediately, cover them with a plastic sheet or a damp kitchen towel to keep them moist. For longer storage, keep them in an airtight container in the refrigerator.
• Wrapping with Nori: Wrap the onigiri with nori seaweed just before serving to maintain its crispiness.

Final Touches

Adding extra touches can elevate your onigiri.

• Garnishing: Use sesame seeds, shiso leaves, or other garnishes to add flavor and visual appeal to your onigiri.
• Identifying Fillings: If using different fillings, place a small amount of the filling on the tip of the rice ball so you can identify which filling is inside.