Jason's Cooking Club
Harita-san’s Hand-Pressed Onigiri
“Rice, salt, wet hands, firm squeeze. She foraged the mitsuba. Use whatever greens are near you.”
Ingredients
produce
- mitsuba or herbs (parsley, shiso, cilantro)a handful
meat + seafood
- umeboshi or salted fish flakea dab per onigiri
pantry
- short-grain rice480 ml
- sea saltto taste
- nori sheets3, cut in strips
Method
- 01Cook the rice. Let it rest 10 minutes covered. Don't skip the rest.
- 02Wet your hands. Salt your hands. Scoop a handful of hot rice.
- 03Press a thumb-dent into the center. Tuck in whatever filling you want. Umeboshi, tuna mayo, or just a flake of salt.
- 04Close. Shape into a triangle. Three firm squeezes — each side once.“Not gentle. Not crushing. Firm. Harita-san corrected my squeeze three times.” — jason
- 05Press a strip of nori on one side if you like. Eat warm or pack for tomorrow.
you'll needSmall pot with lidMixing bowlRice paddle
notes — what you'd change next time
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JAPANESE · 25 MIN HANDS-ON · EASY
Harita-san’s Hand-Pressed Onigiri
Rice, salt, wet hands, firm squeeze. She foraged the mitsuba. Use whatever greens are near you.
— HARITA-SAN
H
Harita-san
not yet rated
method — 5 steps
- 01Cook the rice. Let it rest 10 minutes covered. Don't skip the rest.
- 02Wet your hands. Salt your hands. Scoop a handful of hot rice.
- 03Press a thumb-dent into the center. Tuck in whatever filling you want. Umeboshi, tuna mayo, or just a flake of salt.
- 04Close. Shape into a triangle. Three firm squeezes — each side once.“Not gentle. Not crushing. Firm. Harita-san corrected my squeeze three times.”
- 05Press a strip of nori on one side if you like. Eat warm or pack for tomorrow.
✦ mise en place
the tools you'll need✦
Small pot with lid
“for rice”
✦
Mixing bowl
“for cooling and shaping rice”
✦
Rice paddle
“for folding rice”
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