Steps

1. [Spinach Onigiri] Wash the spinach under running water to remove any dirt.
   🕒 00:06
2. Wrap the spinach in plastic wrap, place on a heatproof plate, and microwave for 1 minute 15 seconds at 600W.
   🕒 00:09
3. Immerse the microwaved spinach in cold water to cool it down.
   🕒 00:12
4. Remove the plastic wrap and firmly squeeze out the water from the spinach by hand.
   🕒 00:14
5. Trim off the bottom 1 cm of the spinach roots.
   🕒 00:17
6. Finely chop the spinach into about 5mm wide pieces and place in a bowl.
   🕒 00:20
7. Add Dashi Granules, Soy Sauce, Sugar, and Olive Oil to the bowl and mix well.
   🕒 00:22
8. Add the cooked Rice, Bonito Flakes (Katsuobushi), and Toasted Sesame Seeds to the bowl and mix.
   🕒 00:30
9. Season with Salt to taste. [Key Tip!] The flavor of dashi and olive oil pairs perfectly with the rice. If you want more filling, you can add corn or tuna.
   🕒 00:33
10. Shape into triangles and serve.
    🕒 00:36
11. [Napa Cabbage Onigiri] Finely shred the napa cabbage.
    🕒 00:57
12. Sprinkle the shredded napa cabbage with salt and let it sit for about 10 minutes (salt curing).
    🕒 01:01
13. Squeeze out the water from the salt-cured napa cabbage by hand, then finely mince it.
    🕒 01:05
14. Place the minced napa cabbage in a bowl, add Dashi Granules, Soy Sauce, Sesame Oil, and Sugar, and mix well.
    🕒 01:08
15. Add the cooked Rice, Bonito Flakes (Katsuobushi), and Toasted Sesame Seeds to the bowl and mix. [Key Tip!] The crisp texture of the salt-cured napa cabbage, combined with bonito flakes and a savory dressing, is incredibly addictive.
    🕒 01:12
16. Shape into triangles and serve.
    🕒 01:19
17. [Cucumber Onigiri] Rub the bumps on the cucumber with the back of a knife to remove them.
    🕒 01:42
18. Trim off both ends of the cucumber and slice it thinly.
    🕒 01:45
19. Sprinkle the thinly sliced cucumber with salt and let it sit for about 5 minutes (salt curing).
    🕒 01:48
20. Squeeze out the water from the salt-cured cucumber firmly by hand.
    🕒 01:51
21. In a bowl, combine Toasted Sesame Seeds, Sesame Oil, Dashi Granules, and Yuzu Kosho and mix well.
    🕒 01:54
22. Add the squeezed Cucumber and cooked Rice to the bowl and mix. [Key Tip!] The crunchy cucumber combined with the flavors of sesame oil and yuzu kosho is a fantastic match. This also works wonderfully as a mixed rice dish, not just for onigiri.
    🕒 01:59
23. Shape into triangles and serve.
    🕒 02:02