Japanese Rice Balls Recipe

Combine rice and water in a large, deep-bottomed cooking vessel with a secure-fitting lid. Allow the mixture to rehydrate for 20 to 30 minutes, ensuring it is adequately saturated with water. Place the lid back on and initiate a rolling boil over medium heat, stirring occasionally to prevent scorching. As the water reaches its boiling point, decrease the heat to a low simmer and continue cooking until all the liquid has been fully absorbed, taking approximately 12 to 13 minutes. Remove the pot from the heat source and maintain it covered, allowing for an additional 10 minutes of gentle steaming. Finally, carefully lift the lid and permit the mixture to cool down to a comfortable room temperature, which should take around 20 minutes.

Prepare individual portions of cooked rice by moistening your hands and shaping small amounts into triangular or rounded shapes, if feasible. Wrap each portion with a thin strip of nori seaweed to create onigiri, and season with a pinch of salt. Garnish your finished onigiri with sesame seeds and additional seaweed flakes, adding a touch of visual appeal to your dish.