Ultimate Salt Onigiri

Choose large-grain rice and rinse — don't scrub — gently 2–3 times. Don't scrub or you'll break the grains.

Soak the rinsed rice in water for 2 hours. This is non-negotiable for great onigiri.

For a household electric rice cooker, use the quick-cook setting. Slightly less water than usual gives upright, distinct grains.

Once cooked, leave the lid closed and let it steam for 15 minutes.

Slice through the rice with a paddle in a cross pattern, then turn the rice to vent steam from top and bottom. Open the lid to release the rest of the steam and let the rice cool to 70–75°C. Once it's the right temperature, close the lid to keep warm.

Lay plastic wrap in a bowl and add a portion of the cooked rice.

Wrap the rice in the plastic and twist gently to shape — don't squeeze. Aim for a soft, airy form.

Sprinkle salt on your palms and dust the surface of the onigiri.

(Without plastic wrap) Shape the onigiri leaving a hollow at the center for air, and dust with the right amount of salt.