Onigiri with a mold

Step by step

1. Rice

2. 

   1Cook the rice

   ~1 h incl. soaking

   For this step

   • Japanese short-grain rice150 g
   • Water (rice)200 ml

   • Wash the rice, then soak it 20–30 minutes in the water.
   • Rice cooker: use the short-grain cycle. Pot: bring to a boil over medium heat with the lid slightly ajar, then cover tightly and cook on low for 12–13 minutes, until the water is absorbed. Rest off the heat, covered, for 10 minutes, then fluff.
   • This batch makes about 330 g cooked rice; the number of onigiri depends on your mold's capacity.
   • Keep it plain: no vinegar or sugar. Cool only until comfortable to hold, keeping it covered with a damp towel.

3. Shape with a mold

4. 

   

   2Fill the mold

   ~1 min each

   • For eggplant or pepperoncino, use rice with the prepared filling already mixed through it. Shape directly from that rice and skip the separate filling and central well below.
   • Dip the mold and its lid in water, shake off the excess, and sprinkle salt inside.
   • Fill it halfway with warm rice, pushing it into the corners.
   • Add 1–2 tsp of prepared filling in the middle, then rice to the brim and a little salt on top.

   

5. 

   

   3Press and push out

   ~30 s each

   • Fit the lid and press down evenly, stopping when you feel slight resistance. If there is no resistance, add a little rice.
   • Lid off, flip the mold over the tray and push the button to pop the onigiri out.
   • Wet your fingers before touching it. Press only until the rice holds its shape; too much pressure makes it dense.

   

6. Finish

7. 

   4Nori, furikake, a dab on top

   ~4 min

   For this step

   • Nori1–2 sheets
   • Furikaketo coat (optional)

   • Wrap a third of a nori sheet round the bottom of each onigiri just before eating for crisp nori.
   • Or coat the faces in furikake with damp fingers. Serve freshly made.