Onigiri Ume

Rinse Japanese short-grain rice thoroughly under cold running water until the water runs clear.

Combine the rinsed Japanese short-grain rice and Water in a rice cooker or heavy-bottomed pot. Cook according to appliance instructions or bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until Water is absorbed. Let it steam, covered, for 10 minutes after cooking.

Once cooked, transfer the warm Japanese short-grain rice to a large bowl and let it cool slightly until it's comfortable to handle.