Sticky, seasoned short-grain rice is shaped by hand into neat triangles around a savory tuna and mayo filling or a classic salty-tart umeboshi plum, then wrapped in a crisp strip of nori for that satisfying contrast of textures. The rice itself is simmered low and slow until tender, gently salted, and cooled just enough to handle before shaping — a technique that gives every onigiri its signature compact bite. A light sprinkle of toasted sesame seeds adds a little extra crunch and nutty flavor to finish. These rice balls are endlessly portable, equally good packed for lunch or served fresh off the counter, and they hold up well wrapped and chilled for the next day. Since the whole dish is built from rice, fish, and pickled plum rather than any bread or noodle component, it's a naturally solid choice for a gluten free lineup.
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Rinse the rice in a fine-mesh strainer under cold running water, swirling with your hand, until the water runs nearly clear, about 1–2 minutes. Drain well.
Combine the rinsed rice and 2 1/4 cups water in a medium saucepan. Bring to a boil over medium-high heat, then immediately reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from the heat and let the rice steam, covered and undisturbed, for 10 minutes.
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