A recipe for salt onigiri, made with the classic, firmly-pressed technique. Experience a delightful texture that crumbles gently in your mouth the moment you take a bite, along with the natural sweetness of the rice and the savory umami of kombu. The secrets to its deliciousness lie in using ice and oil during cooking, and the two-stage pressing method with saltwater. Perfect for bento boxes too.
Ingredients
Main Ingredients (2 servings (using approx. 300g rice))
- Rice 2 servings (approx. 300g)
- Kombu seaweed (5cm piece)
- Ice cubes (5-6)
- Pickles (optional)
Seasonings
- Vegetable oil 1 tsp
- [A] Salt 1 tsp
- [A] Water 1 tbsp
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.
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