Ume Onigiri

Rinse the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain well and place the rice in a heavy-bottomed pot.

Add 360 grams of Water to the pot with the Japanese short-grain rice. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes.

Remove the pot from heat and let the cooked Japanese short-grain rice steam, still covered, for another 10 minutes. Do not lift the lid during this time. Fluff the cooked rice gently with a rice paddle.