Onigiri Rice

Choosing and Preparing the Best Rice for Onigiri

Onigiri is a simple yet iconic dish in Japanese cuisine, cherished for its versatility and ease of preparation. Whether enjoyed as a quick meal or a lunchbox staple, the key to making delicious onigiri lies in selecting the right rice and preparing it properly. This article will guide you through the best types of rice for onigiri and the steps to prepare it for the perfect onigiri.

Best Rice for Onigiri

Different types of rice are enjoyed around the world, each with unique flavors and textures. For instance, Indica rice, common in India and Southeast Asia, is long-grain and ideal for dishes like curry rice and pilaf due to its fluffy texture. Basmati rice, known for its aromatic qualities, is often used in biryani and other Indian and Pakistani dishes. Jasmine rice from Thailand is sweetly aromatic and soft, making it perfect for Thai cuisine. In the U.S., Calrose rice is a versatile medium-grain variety used in Mediterranean and Asian dishes.

However, the best rice for onigiri is Japonica rice, which is grown in Japan. Japonica rice is short-grain and known for its sticky texture, making it ideal for sushi and onigiri. This variety is highly sticky, resulting in a soft, fluffy texture when cooked. It holds together well, even when cold, making it perfect for onigiri.

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• Koshihikari: A popular Japanese rice variety known for its sticky texture and sweet flavor, making it perfect for soft, fluffy onigiri.
• Sasanishiki: Lighter than Koshihikari, Sasanishiki offers a less sticky texture, ideal for those who prefer a lighter onigiri.

These short-grain rice varieties are excellent for making onigiri because they maintain their shape and are easy to carry.

Water Hardness and Rice

• Soft water: 0-60 mg/L
• Moderately hard water: 60-120 mg/L
• Hard water: 120-180 mg/L
• Very hard water: 180 mg/L or higher

Soft water is ideal for cooking rice because it creates a softer, fluffier texture. Hard water can make the rice dry and crumbly because the minerals interfere with water absorption. A water hardness tester is a handy tool to measure water hardness.

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Reverse Osmosis Water Filter

To make onigiri rice, a Reverse Osmosis (RO) water filter is useful for making soft water. It can be installed in your kitchen to produce soft water by removing minerals like calcium and magnesium. This helps achieve the perfect rice texture for onigiri.

Reverse Osmosis (RO) is a water purification process that uses a semi-permeable membrane to remove impurities, contaminants, and minerals from water. The process works by applying pressure to the water, forcing it through the membrane. The membrane allows only pure water molecules to pass through, leaving behind contaminants such as chlorine, lead, fluoride, and other dissolved solids. The result is highly purified water, often referred to as “soft water.”

Why RO Water is Ideal for Cooking Rice, Especially for Onigiri?

When cooking rice, especially for onigiri, the quality of the water used is crucial. The minerals in hard water can interfere with the absorption of water by the rice, leading to a drier and less fluffy texture. Using RO water, which is essentially soft water, ensures that the rice absorbs water evenly, resulting in a softer, fluffier texture. This is particularly important for onigiri, where the rice needs to stick together without becoming too dense or dry.

RO water also removes any potential odors or off-flavors that could be present in regular tap water, allowing the natural sweetness and flavor of the rice to shine through. This leads to a more authentic and delicious onigiri, enhancing the overall eating experience.

In summary, Reverse Osmosis provides the purest water possible, which is ideal for achieving the perfect texture and flavor when cooking rice for onigiri.

Preparing the Rice

Since rice is stored dry, it absorbs water quickly when washed. This means the quality of the water used for washing and cooking rice is crucial, as any impurities or odors can affect the final taste and aroma. To get the most out of your rice for onigiri, follow these preparation steps:

Measuring

Measure the rice accurately. One cup (180 ml) of rice usually makes two to three onigiri.

Washing

When washing rice, add water quickly and stir before draining immediately to prevent the rice from absorbing any impurities. Gently rinse the rice two to three times until the water is clear, removing excess starch.

Soaking

Soak the washed rice in water for about 30 minutes in summer or up to an hour in winter. This ensures the rice absorbs water evenly, resulting in a fluffy texture.

Draining

After soaking, thoroughly drain the rice before cooking.

Cooking Tips

The water-to-rice ratio and cooking method are crucial. Typically, use 180 ml of water per cup of rice. For firmer onigiri rice, reduce the water slightly. If using a rice cooker, select the standard cooking mode, and let the rice steam for about 10 minutes after cooking to enhance its texture and flavor. After steaming, gently fluff the rice to release excess moisture, ensuring a light and fluffy texture. 

Shaping and Seasoning Onigiri

While the rice is still warm, shape it into onigiri. Lightly salt your hands before shaping to add flavor. If adding fillings, place them in the center and shape the rice around them. Using plastic wrap can make the process cleaner and help maintain the shape.

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The Benefits of Choosing an IH Rice Cooker

The performance of a rice cooker can greatly influence the taste and quality of the rice. IH (Induction Heating) rice cookers utilize advanced technology to cook rice more evenly and deliciously compared to traditional rice cookers.

One significant difference lies in the cooking method. Traditional rice cookers use a heating element located at the bottom of the cooker to heat the inner pot. This method heats the rice only from the bottom, which can result in uneven heating and cooking. As a result, the rice may stick to the bottom and sometimes burn.

In contrast, IH rice cookers use Induction Heating technology. In an IH rice cooker, the inner pot is directly heated by magnetic forces, ensuring that the entire pot is evenly heated. This allows each grain of rice to be uniformly cooked, resulting in a fluffy and perfectly cooked texture. Additionally, IH rice cookers offer precise temperature control, allowing for fine adjustments. This means that not only white rice but also brown rice, porridge, and other types of rice can be cooked to perfection.

Traditional rice cookers are generally more affordable and are ideal for those who only need basic cooking functions. However, they offer fewer features and limited cooking modes.

IH rice cookers, while more expensive, come with a variety of functions. They include various cooking modes and advanced keep-warm features, and some models, like pressure IH rice cookers, offer even more advanced options. This versatility allows for high-quality cooking of various types of rice and dishes.

Pre-Seasoned Rice in Japanese Convenience Stores

Rice in Japanese convenience store onigiri often has a slight seasoning to enhance the overall quality. This seasoning improves shelf life and flavor. Lightly seasoning the rice with salt or dashi during cooking helps maintain its taste even after refrigeration. The seasoning also balances the strong flavors of the fillings, creating a well-rounded and flavorful onigiri.

Sample Recipe

For 2 cups (360 ml) Rice, add 1 teaspoon each of salt, vegetable oil, vinegar, and white dashi.

Conclusion

To make delicious onigiri, selecting the right rice and preparing it properly is essential. By choosing high-quality short-grain rice like Koshihikari or Sasanishiki and following proper washing, soaking, and cooking steps, you can create onigiri that remains tasty even when cold. Use this guide to perfect your onigiri-making skills.