28/05/2026
✨🍙How to cook Japanese rice for Onigiri rice balls🍙✨
If you cook Japanese rice properly with a few simple tips, the texture becomes beautifully chewy, soft, smooth, and incredibly delicious 😍
This time I made two very classic onigiri flavors:
• Savory nori paste
• Umeboshi (pickled sour plum)
Both are vegan, gluten free, and made with traditional Japanese flavors that I grew up eating ☺️❤️
I’m also showing how to cook delicious Japanese rice in a regular pot without using a rice cooker. It’s actually much easier than many people think 🙌
A little tip:
To make the rice extra fluffy, shiny, and full of flavor, I add a little cooking Sakefor cooking and Konbu seaweed while cooking 🍚✨
I sometimes add a tiny bit of oil to the bottom of the pot to help prevent sticking, especially when using thinner pots. But if you have a nice heavy-bottomed pot or rice cooker, you probably won’t need it ✨
For steamed rice ——
• 2 cups Japanese rice (washed)
• 2 cups water (1/4 cup extra when you cook with a pot)
• 1 tbsp cooking sake
• A couple pieces of kombu seaweed (kelp)
• A little vegetable oil for the pot
Please contact me via my website to inquire about private cooking classes🧑🏻🍳 Link in bio👉🏻💫💫💫
https://www.emixshokudo.com/contact
