Onigiri

Ingredients

• 2 cups Japanese short-grain rice
• 2 1/4 cups water
• 1 tsp salt
• 4 oz cooked salmon, flaked
• 2 tbsp Japanese mayonnaise
• 1 tsp soy sauce
• 6 sheets nori seaweed, cut into strips
• 1 tbsp toasted sesame seeds
• 1 umeboshi plum, pitted and minced (optional)

Instructions

1. Rinse the rice in a fine mesh strainer under cold water until the water runs clear, about 2 minutes. Drain well.
2. Combine rice and water in a rice cooker or heavy-bottomed pot. If using a pot, bring to a boil, reduce heat to low, cover tightly, and cook for 15 minutes. Remove from heat and let steam for 10 minutes without lifting the lid.
3. While rice cooks, prepare the filling by mixing flaked salmon with mayonnaise and soy sauce in a small bowl. Set aside.
4. Transfer cooked rice to a large bowl and season with salt while still hot. Gently fold to distribute, being careful not to mash the grains. Let cool until comfortable to handle but still warm.
5. Wet your hands with water and rub a small amount of salt on your palms to prevent sticking. Take about 1/2 cup of rice and flatten it in your palm.
6. Place 1 tablespoon of salmon filling in the center of the rice. Carefully mold the rice around the filling, shaping it into a triangle by cupping your hands and pressing firmly but gently.
7. Wrap a strip of nori around the base of each onigiri, pressing to adhere. Sprinkle with sesame seeds if desired.
8. Serve immediately or wrap tightly in plastic wrap for later. Best consumed within 4-6 hours at room temperature.