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Salt onigiri
A 9:16 storyboard, 76 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Salt onigiri, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Salt onigiri. Salt onigiri, a dish from Japan (おにぎり). Here is the whole thing, one move at a time.
On screen. Salt onigiri
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Salt onigiri, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Salt onigiri. Salt onigiri, a dish from Japan (おにぎり).
On screen. Salt onigiri
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out dry jasmine rice, toasted nori, kosher salt, sesame seeds, canned tuna in water. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Scale, Mixing bowl, Sharp knife.
On screen. Scale · Mixing bowl · Sharp knife
Scene 5 · step · 6s
Step 1
Shot. Photoreal mise en place for the finished dish Salt onigiri, the actual ingredients of this recipe on a wooden board, Japan home kitchen, natural side light, no text, no logo, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. Chill the bowl. Wash anything that will be eaten raw. For Salt onigiri, start here: shape warm salted rice into triangles, hide a little tuna in the center, and wrap one side with nori.
On screen. Chill the bowl. Wash anything that will be…
Scene 6 · step · 7s
Step 2
Shot. Photoreal close photograph of Salt onigiri at the middle of cooking, no-cook, steam or sheen on this exact dish, no text, no hands covering the food, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Cook 15 min in real time.
Voiceover. Shape warm salted rice into triangles, hide a little tuna in the center, and wrap one side with nori.
On screen. Shape warm salted rice into… · Cook 15 min
Scene 7 · step · 6s
Step 3
Shot. Photoreal Salt onigiri in its cooking vessel just as it finishes, a spoon lifting one portion of this dish, no text, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. Taste for salt and acid before it goes to the table. Stop when this is true of Salt onigiri: Shape warm salted rice into triangles, hide a little tuna in the center, and wrap one side with nori.
On screen. Taste for salt and acid before it goes to the…
Scene 8 · step · 6s
Step 4
Shot. Photoreal finished Salt onigiri on a ceramic plate, three-quarter view, natural window light, the whole finished dish in frame, no text, no logo, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. Serve cold, in the bowl it was dressed in. Salt onigiri is eaten in Japan as this plate, with the sauce or garnish that belongs to it.
On screen. Serve cold, in the bowl it was dressed in. Salt…
Scene 9 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Salt onigiri is done when it looks like the finished plate in the last step, with the seasoning tasted and adjusted.
On screen. Doneness
Scene 10 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Salt onigiri looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center. Salt onigiri spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
On screen. Common fixes
Scene 11 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Salt onigiri, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
On screen. Storage
Scene 12 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 332 calories, with 14.5 grams of protein. Pai marks it Moderate.
On screen. 332 kcal · 14.5 g protein · Moderate
Scene 13 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Salt onigiri
Scene 14 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Salt onigiri from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.