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1
Wash the rice in several changes of cold water until the water runs almost clear. Cook by absorption or in a rice cooker according to the variety's standard ratio. Once cooked, allow the rice to rest, covered, for exactly 10 minutes — not longer. The rice is ready when it is warm but no longer steaming, and the surface grains have lost their glistening wet sheen without stiffening.
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2
Wet both palms with cold water, then rub a measured pinch of fine salt evenly across each palm (teijio). This is the only moment at which salt enters the rice — the salt draws surface moisture from the grains and begins forming the characteristic slightly firm exterior crust. Re-wet and re-salt between each onigiri.
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3
Scoop approximately 150 g of warm rice onto one palm. Press a shallow well in the centre with two fingers and place the chosen filling there. Fold the rice around the filling to enclose it completely, then begin shaping — triangular for Tokyo-style, cylindrical tawara for Kansai, round for Kyoto. This is where the dish lives or dies: cup the rice firmly enough that it holds its form under its own weight, yet yields perceptibly when pressed with a single finger — grain texture must remain intact inside. Excessive compression produces a dense, heavy mass; insufficient pressure causes the onigiri to fall apart at the seam. Rotate the shape two or three times in the palms, applying even, moderate pressure at each face.
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4
Set each completed onigiri on a tray and allow to rest uncovered at room temperature. The surface should appear slightly matte and just firm to the fingertip — this is the salt crust forming. Do not wrap in nori yet; pre-wrapped nori absorbs moisture from the rice and becomes chewy rather than crisp.
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5
Immediately before serving, wrap each onigiri in a half-sheet of nori, pressing it lightly to adhere. The nori should crackle audibly when folded and snap cleanly at the crease — this sound confirms it has retained its crispness. Serve at once.