Ingredients
Main Ingredients (2 servings (using approx. 300g rice))
Seasonings
Steps
- Rinse 2 servings of rice lightly and drain.
- Drain the rinsed rice in a colander and cover with plastic wrap. Let it rest in the refrigerator for at least 20 minutes. Key Tip: Allowing the rice to slowly absorb moisture results in a fluffier cooked rice.
- In a bowl, combine 1 tsp salt and 1 tbsp water and mix until the salt is dissolved. Key Tip: Using saltwater ensures even distribution of salt and enhances the natural sweetness of the rice.
- Place the drained rice in the rice cooker and level it. Add 5-6 ice cubes. Key Tip: Adding ice first makes it easier to adjust the water amount.
- Add water to just below the 2-serving line, then add 1 tsp vegetable oil and the 5cm piece of kombu seaweed. Start cooking on the quick mode. Key Tip: Ice slows down the temperature rise, bringing out the sweetness of the rice and the umami of the kombu. The oil prevents stickiness and helps the rice break apart easily in your mouth.
- Once cooked, remove the kombu seaweed. Gently mix the rice by turning it over, as if cutting it into four portions.
- After mixing the rice, cover and let it steam for 5 minutes. Key Tip: Quick cook modes often omit steaming, so this step ensures even heating throughout the rice and prevents uneven cooking.
- Put on gloves and generously wet your hands with saltwater. Take a portion of rice and shape it by tossing it like a catch ball to cool the surface. Gently press to form a triangle shape, and arrange on a plate or tray. Key Tip: Lightly forming the rice first and letting the surface heat dissipate allows the center to remain hot without being crushed, creating a texture that crumbles softly when eaten.
- Re-wet your hands with saltwater and gently re-shape the onigiri. Key Tip: This two-stage pressing method ensures even salt distribution, creating a firm exterior that crumbles perfectly in your mouth for the ultimate salt onigiri.
- Arrange the salt onigiri on a plate, with pickles if desired.
- For bento boxes, let the onigiri cool down completely until they are just warm to the touch before wrapping them in plastic wrap. Key Tip: Wrapping them while still hot can cause condensation, leading to spoilage, so always let them cool first.
🌾 Recommended Rice for This Dish
※HowToCook.JPが料理の特徴に合わせて選定しています。動画内でシェフが推薦したものではありません。
* Contains affiliate links
*This article contains Amazon affiliate links. We may earn a commission on qualifying purchases.
🍷 編集部おすすめペアリング
※HowToCook.JP編集部による提案です。動画内でシェフが推薦したものではありません。
シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す →ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
8–11℃ Amazonで探す →吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す →米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
15–55℃（常温〜熱燗） Amazonで探す →火入れをしない生酒ならではの溌剌とした風味とフレッシュな香り。刺身・カルパッチョ・夏野菜の浅漬けなど、素材の鮮度を活かした料理に最適
5–10℃（雪冷え〜花冷え） Amazonで探す →国産ホップを使ったフレッシュで繊細な香り。アルコール度数は低めで飲みやすい。和食・刺身・冷奴と驚くほどよく合う
6–10℃ Amazonで探す →日本でもっとも親しまれるピルスナースタイル。キリッとした炭酸と軽い苦みが特徴。揚げ物・焼き鳥・餃子など炭酸と合わせたい料理全般に
4–7℃ Amazonで探す →クリアな黄金色と上品な苦みが特徴のプレミアムピルスナー。食事を選ばない汎用性の高さが魅力。和食全般・刺身・寿司に
4–7℃ Amazonで探す →緑茶のカテキンが和食の旨みを引き立て、ほうじ茶は香ばしさで揚げ物・甘い料理のバランスを整える
冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
