Onigiri with 3 Different Fillings

Preparation of the Rice Wash the sushi rice thoroughly until the water runs clear.

2.In a saucepan, combine the washed rice and water. Let it soak for 30 minutes.

3.Cook the rice according to the package instructions or using a rice cooker.

Preparation of the Sushi Vinegar While the rice is cooking, prepare the sushi vinegar by heating the rice vinegar, sugar, and salt in a small saucepan until the sugar dissolves. Set aside.

Mixing the Rice When the rice is cooked, transfer it to a large bowl. Pour the sushi vinegar over the rice and gently mix it in using a wooden spatula. Let the rice cool to room temperature.

Filling Preparation Divide the sushi rice into three equal portions.

Salmon Filling For the salmon filling: mix the flaked salmon with a small amount of sushi vinegar for added flavor.

Pickled Plum Filling For the pickled plum filling: take one portion of rice and make a well in the center. Place the chopped pickled plum in the well and fold the rice over to enclose the filling.

Tuna Filling For the tuna filling: mix the drained tuna with a small amount of Japanese mayonnaise for added creaminess.

Shaping the Onigiri Shape each portion of rice into a triangle or ball shape using wet hands.

11.For the salmon onigiri, press a small indentation into the center and fill it with the salmon filling. Close and reshape the onigiri.

12.For the pickled plum onigiri, shape the rice around the filling, making sure it is completely enclosed.

13.For the tuna onigiri, press a small indentation into the center and fill it with the tuna filling. Close and reshape the onigiri.

Optional Toppings Optional: Wrap each onigiri with a strip of nori or sprinkle the tops with toasted sesame seeds.

Serve and Enjoy! Serve the onigiri with soy sauce for dipping, if desired.