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Make sure to rinse the rice in several changes of water before cooking so that it isn’t too gluey.
- 2 Persian cucumbers, cut into ¼-inch pieces
- 4 cups freshly cooked sushi rice
- Toasted sesame seeds, furikake seasoning, and/or shichimi togarashi (for seasoning)
- 2 toasted nori sheets, sliced 1½–2 inches thick
- Shichimi togarashi, a Japanese red-pepper seasoning mix, can be found at Japanese markets and in the Asian foods section of some supermarkets.
Place cucumbers in a medium bowl; season generously with salt and toss to coat (they should be pleasantly salty to the taste). Using your hands, massage cucumbers, gently at first and more firmly as you go, until all liquid has been expelled, draining water from bowl as you go. Drain cucumbers and set aside.
Scoop a heaping ½-cupful of rice onto a clean surface. Place a small bowl of salted water nearby; use it to dampen your hands, which prevents rice from sticking to them (it also seasons). Gently flatten rice and sprinkle with some sesame seeds, furikake seasoning, and/or and shichimi togarashi. Work seasonings into rice, then shape into a ball. Press an indentation into the middle with your thumb. Spoon 1 Tbsp. cucumber into indentation. Shape rice into a ball around filling (you shouldn’t be able to see it). Compress rice firmly so it sticks together without any stray grains escaping, then place onto surface and shape into a triangle with the sides of a wet chef’s knife. Dampen your hands again and use to lightly moisten a strip of nori; wrap around rice. Repeat with remaining rice, filling, and nori.
Do Ahead: Onigiri can be made 4 hours ahead. Store tightly wrapped at room temperature.