Master Class: Michelin-starred n/naka chefs on how to make the perfect onigiri

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Master Class: Niki Nakayama and Carole Iida-Nakayama of Michelin-starred n/naka on how to make the perfect onigiri.

is key too. “It has to be so crisp it crackles,” says Iida-Nakayama, “and it has to have flavor and fragrance.” They source their seaweed directly from Japan, but recommend looking for any nori labeled “ariake,” which is the highest grade.

Wash the rice in a colander set in a bowl. This method lets you see exactly when the water is clear and allows you to drain the rice quickly without losing any grains. Swish the rice in the water quickly and drain immediately because letting the rice sit in the washing water can make it absorb too much moisture; you will probably need to rinse the rice five times to get clear water.

Use your strongest burner when cooking the rice because you want to hit the rice with high heat as quickly as possible to help the grains expand fast through quick absorption of the boiling water.

 

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God those jelly donuts look good.

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