A recipe for transcendent white rice and the ultimate salt onigiri. Featuring Ryuji's special cooking method and exquisite salt onigiri made with Ajishio and garlic powder, this two-part guide helps you easily recreate professional flavors at home to enrich your dining table.
Ingredients
Main Ingredients (5 Japanese cups of white rice / 2 salt onigiri)
- Rice 750g
- Nori (seaweed) to taste
Seasonings
- Sake 2 and 1/2 tbsp (refined sake)
- MSG(Ajinomoto) (MSG) 3 dashes
- Ajishio (seasoned salt) to taste
- Garlic Powder to taste
Steps
- Place 750g of rice in a bowl and rinse twice. 【Tip!】 Modern rice milling techniques are highly advanced, so over-rinsing can diminish the rice's flavor; twice is sufficient.
- Add 2 and 1/2 tbsp refined sake and 3 dashes of MSG(Ajinomoto) (MSG) to the washed rice.
- Return the rice to the inner pot of the rice cooker and add water up to the 5-go (Japanese cups) line. Let it soak in the refrigerator for 1 hour. 【Tip!】 Soaking the rice while chilled allows it to plump up beautifully and enhances its sweetness.
- Set the soaked rice in the rice cooker and cook on quick cook mode.
- Once cooked, open the lid and mix the entire contents with a rice paddle.
- Spread out plastic wrap, place 100g of cooked rice on it, and gently form into a round shape.
- Sprinkle Ajishio to taste and garlic powder to taste all over the formed rice. 【Tip!】 Ajishio is coated with umami, so you'll taste umami first, then saltiness. It's recommended to add a slightly generous amount of garlic powder.
- Similarly, form another 100g of rice and sprinkle with Ajishio and garlic powder.
- Serve with nori (seaweed) to taste when plating.
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