onigiri recipe

Wash the rice: Rinse the rice in a mesh strainer until the water runs clear. Cook the rice: Combine the washed rice and 4 ½ cups of water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low, cover, and simmer until the water is absorbed (about 15-20 minutes). Let the rice rest for 15 minutes to continue steaming. Prepare your hands: Mix the remaining 1 cup of water with salt in a small bowl. Use this to dampen your hands before handling the rice. Shape the onigiri: Divide the cooked rice into 8 equal portions. Take one portion and split it in two. Create a dimple in one half and fill it with a heaping teaspoon of bonito flakes. Cover with the other half and press lightly to enclose the filling. Shape the rice into a triangle or ball. Wrap and garnish: Wrap each onigiri with a strip of nori and sprinkle with sesame seeds.