Onigiri

Ingredients

• 2 cups Japanese short-grain rice (sushi rice)
• 2 1/4 cups water
• 1/2 teaspoon salt
• Nori (seaweed) sheets, cut into strips (optional)

For the Filling (Optional)

• Salted salmon, cooked and flaked
• Tuna mixed with mayonnaise
• Pickled plum (umeboshi), finely chopped
• Teriyaki chicken, finely chopped

Instructions

Cooking the Rice

Rinse the rice under cold water until the water runs clear.

Combine the rice and water in a pot or rice cooker and cook until tender.

Let the rice rest for 10 minutes, then gently fluff.

Preparing the Filling

Prepare your chosen filling and keep portions small.

Shaping the Onigiri

Lightly wet your hands with water and rub a small amount of salt on your palms.

Take a handful of warm rice and flatten it gently.

Place a small amount of filling in the center.

Fold the rice around the filling and gently shape into a triangle or oval.

Wrapping and Serving

If desired, wrap the onigiri with a strip of nori. Serve immediately or store wrapped until ready to eat.