Many ingredients make it a flexible and very tasty Japanese rice ball, perfect for any time. Seasoned rice makes it the basic but saviour dish, triangular or oval, wrapped in nori (seaweed), and accommodates a wide range of fillings. Want to have an idea about the culinary treat that awaits you? Here is the real onigiri recipe. Start with short-grain Japanese rice, giving the dish a sticky finish. Well, rinse the rice before cooking according to the package's instructions. Let it cool down a bit after being cooked. Meanwhile, you prepare your fillings. Your favourites are umeboshi (pickled plum), seasoned salmon, or spicy tuna mix. When your rice is ready, wet your hands a little with water so the rice does not stick to it, and scoop up a handful of it. Make a little depression in the centre, add your fill, and then mould the rice in to form a compact shape. You can make your onigiri triangular or whatever you like. Finally, each shape should be rectangular, with a strip of nori for extra flavour and ease of consumption. Onigiri is lovely as a picnic or lunch food and as a snack at any given time. This recipe of onigiri can also be made varied with different stuffing or seasoning to make every bite a heavenly delight! Enjoy the simplicity and deliciousness of this iconic Japanese dish!

• 280 gms green vegetable
• 2 1/2 tbsp sesame oil
• 1/8 tsp pepper
• 6 cups chicken
• 1/2 tsp salt

• Start by rinsing 2 cups of short-grain sushi rice in cold running water until the water becomes clear.
• It is crucial to do this because some excess starch will need to be washed away for the rice to fluff properly.
• Place the rinsed rice into a rice cooker, and add enough water to cover it to the "2-cup line according to the package instructions specific to your model of rice cooker."
• The sushi rice to water ratio is about 1:1, although, just in case, it's always a good idea to check the instructions on your rice cooker for this.
• Once you have everything all set up, turn it on and forget about it.
• As the rice cooks, take time to prepare your workspace. We will need a small bowl of sea salt to season the rice and to wet your hands before shaping the onigiri.
• If you do not have a bowl of water nearby, rice will tend to stick to your hands when you are attempting to shape these triangles.
• Prepare Yukari seasoning or furikake seasoning. You can enhance the taste of your onigiri by deciding which one you prefer - umeboshi, grilled salmon, or tuna salad.
• Allow the rice to cool down in the cooker for 5 to 10 minutes. The resting time helps the moisture distribute evenly in the rice, thus making it less crumbly.
• With a paddle or a fork, gently fluff the rice without crushing the grains. Cover the rice with a damp cloth that will keep it warm and moist when you are ready to shape your onigiri.
• If you are using a mould to create filled onigiri, first put a small amount of salted rice in the bottom base.
• Use your fingers to make an indent in the centre where you can place your chosen filling; it can be something so simple like umeboshi and cooked chicken or pickled vegetables.
• Once that is in place, top it off with more rice and press down with the lid of the mould until the onigiri is formed.
• Carefully scoop out the onigiri from the mould and set that aside. This is a great technique for getting identical onigiri and perfect for making several onigiri at once.
• Wet your hands with water and rub them with sea salt. Do this so that the rice won't stick to your fingers.
• Scoop up some rice, about a small handful, and place it inside your hand.
• Make an indentation in the centre of the rice. Add your choice of filling, and then by compressing it in your hand, form it into a ball or triangle shape.
• Be sure not to over-compress the rice, as you will want this to be light and fluffy.
• If you enjoy flavouring the rice right into it, you might mix Yukari or furikake seasoning right into cooked and cooled-down rice. Mix it well and then shape it.
• What you get is fantastic onigiri. You can do the mould method or the hand one following this.
• Once you have your onigiri shaped, you could wrap them in nori for added flavour and texture.
• If you plan to eat the onigiri within a few hours, you can just place a strip of nori around the rice ball.
• For storage, you should wrap each onigiri with cling film so that they don't become soggy and store nori separately.
• In the same way, nori will stay crispy and ready for consumption.
• Satisfying to make the classic onigiri at home, as you can experiment with all sorts of flavours and fillings.
• You can use a mould or do them free-form by hand; either way, these rice balls are both easy and perfect for your lunchbox, picnic basket, or quick snack in hand.