Onigiri (Japanese Rice Balls) おにぎり

subheading: For Steamed Rice:

2 cups uncooked Japanese short-grain rice

2 ½ cups Water

subheading: For Making Onigiri:

kosher/sea salt (I use Diamond Crystal; Use half for table salt)

4 sheets nori (seaweed)

Salted salmon (recipe follows)

Okaka (recipe follows)

Tuna Mayo (recipe follows)

3 umeboshi (Japanese pickled plum) (purchased)

seasoned kombu (purchased)

toasted white and black sesame seeds (to garnish)

subheading: For Salted Salmon:

1 fillet salmon

kosher/sea salt (I use Diamond Crystal; Use half for table salt)

subheading: For Okaka:

2 packages Katsuobushi (dried bonito flakes) (2 packages = 6 g)

2 Tbsp soy sauce

subheading: For Tuna Mayo:

1 canned tuna (2.5 oz = 70 g)

2 Tbsp Japanese mayonnaise

½ Tbsp soy sauce

Directions at justonecookbook.com

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