Rice you can hold
An onigiri is an exercise in restraint. Rice, salt and nori can be enough. A filling adds contrast at the center, but the rice needs to remain tender rather than compressed into a dense block.
The grain matters
Namiko Hirasawa Chen’s guide uses Japanese short-grain rice, whose texture helps the parcel hold together. This is steamed rice, not the vinegar-seasoned rice used for sushi. Her guide includes several shapes and fillings; the triangular form is one option.
A quiet center
Our version uses umeboshi, a salted pickled plum. It brings a sharp counterpoint to the rice. Check the label if you follow a plant-based diet, since prepared fillings and seasonings may include other ingredients.
Shape and serve
Clean, slightly damp hands make shaping easier. Work gently while the rice is warm enough to handle safely, then attach nori close to serving so it retains some crispness. Make a few together and serve without elaborate garnishes.
This is a newly researched recipe, separate from the historical cooking archive.
