Wash the Rice: Using cold tap water, rinse the rice and discard the water until it runs clear. This may take 2-5 times. Use your fingers in a claw-like shape to agitate the rice, helping to remove excess starch (which can lead to a gummy texture) as well as any dirt, dust, debris, or small stones left from the milling process.
Soak the Rice: After draining the last of the rinsing water, add fresh water and let the rice soak for 30 minutes or more. This step is optional, but it does lead to fluffier rice.
Cook the Rice: After soaking, heat the rice and water over medium-high heat until boiling, then reduce the heat to low and cover with a lid. After 3-5 minutes, remove from heat and leave the pot covered for 20 minutes.
Season and Fluff: Add salt and fluff the rice with a rice paddle or fork. Rice paddles are magic—somehow, rice doesn’t stick to them! Most onigiri mold kits come with a little paddle.
Taste and Adjust: Salt a little at a time and taste the rice. The only way to know if you’ve seasoned it well is to taste it.
Cool the Rice: Move the rice to a large pot or tray and spread it out to help it cool quickly to room temperature. If using a large bowl, gently move the rice up the sides to create more surface area for the heat to escape. Cooling the rice quickly prevents overcooking from the steam.
Prepare the Mold: Line the mold with plastic wrap (optional) and nori in the mold.
Layer the Rice: Add a layer of rice.
Add Filling: If using any, add your chosen filling.
Top with More Rice: Add a top layer of rice, filling to the top of the mold and fold down the extra nori. This is also the stage where you might add little designs.
Press and Admire: Cover with extra plastic wrap if using then press the rice down with the top part of the mold, using gentle but firm force. Remove the mold cover and admire your work!