Harita-san’s Hand-Pressed Onigiri
From Harita-sanRice, salt, wet hands, firm squeeze. She foraged the mitsuba. Use whatever greens are near you.
About an hour if you’re slow · About 45 minutes if you push. Includes cooking and resting the rice.
5:51Method
chefjasonmckinney.com/recipes/onigiri-harita
I left a note on one step.- 1
Cook the rice. Let it rest 10 minutes covered. Don’t skip the rest.Timer: 10 min
- 2
Wet your hands. Salt your hands. Scoop a handful of hot rice.
- 3
Press a thumb-dent into the center. Tuck in whatever filling you want. Umeboshi, tuna mayo, or just a flake of salt.
- 4
Close. Shape into a triangle. Three firm squeezes — each side once.
Not gentle. Not crushing. Firm. Harita-san corrected my squeeze three times. - 5
Press a strip of nori on one side if you like. Eat warm or pack for tomorrow.
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