Onigiri (Japanese Rice Balls)

1. Stage

In a large bowl, rinse rice repeatedly until water runs mostly clear, about three to five changes of water. Fill bowl with fresh water and let rice soak 30 minutes to 2 hours, up to overnight. Drain.

2. Stage

For soft, tender rice: In a medium pot over medium heat, bring soaked rice and water to a boil. Cover pot with lid, reduce heat to low, and cook until rice is tender and all of the water is absorbed, 15 to 18 minutes. Remove from heat and keep covered for another 10 minutes.

3. Stage

Alternatively, for al dente rice: Fill a pot with 2" of water. Place drained, soaked rice in a steamer or fine-meshed sieve that fits tightly over your pot and cover pot with lid. Over medium heat, bring water to a boil. Reduce heat to low and continue cooking until rice grains turn from opaque to translucent, about 25 minutes. Remove from heat and keep covered for another 10 minutes.

4. Stage

Remove lid, fluff rice gently with a fork and let cool briefly until comfortable enough to handle.

5. Stage

In a small bowl, combine soy sauce and miso until smooth.

6. Stage

In a skillet over medium heat, heat oil. Add salmon and cook until golden on one side, 4 to 5 minutes. Flip and brush half the miso mixture over salmon evenly. Continue cooking until second side of fish is golden, then flip once more and brush on remaining miso mixture. Remove from heat immediately and transfer to a bowl.

7. Stage

Using two forks, flake and shred salmon.

8. Stage

Make onigri: Dampen hands with water and rub a tiny pinch of kosher salt between your palms. Place ½ cup warm cooked rice in the middle of your palm and pat into a circle to cover your palm. Place 1 tablespoon salmon mixture in the middle of the rice, then place about 2 tablespoons more rice on top of salmon. Bring bottom portion of rice up to meet the top portion, sealing the filling securely inside the rice. Loosely shape rice into a ball, then form a 45° angle with your thumb and index finger to mold ball into a triangular prism.

9. Stage

If desired, wrap with a sheet of nori and sprinkle with sesame seeds.

10. Stage

In a medium bowl, mix together all ingredients until evenly combined.

11. Stage

Make onigri: Dampen hands with water and rub a tiny pinch of kosher salt between your palms. Place ½ cup warm cooked rice in the middle of your palm and pat into a circle to cover your palm. Place 1 tablespoon tuna mixture in the middle of the rice, then place about 2 tablespoons more rice on top of tuna. Bring bottom portion of rice up to meet the top portion, sealing the filling securely inside the rice. Loosely shape rice into a ball, then form a 45° angle with your thumb and index finger to mold ball into a triangular prism.

12. Stage

If desired, wrap with a sheet of nori and sprinkle with sesame seeds.

13. Stage

In a medium bowl, mix together rice and furikake until well combined. 

14. Stage

Make onigri: Dampen hands with water and rub a tiny pinch of kosher salt between your palms. Place ½ cup warm cooked rice in the middle of your palm and pat into a circle to cover your palm. Place a piece of umeboshi in the middle of the rice, then place about 2 tablespoons more rice on top. Bring bottom portion of rice up to meet the top portion, sealing the filling securely inside the rice. Loosely shape rice into a ball, then form a 45° angle with your thumb and index finger to mold ball into a triangular prism.

15. Stage

If desired, wrap with a sheet of nori and sprinkle with sesame seeds.