Onigiri (rice balls)

Ingredients

• Cooked medium-grain white rice (NOT vinegared sushi rice, which is seasoned)
• Water
• Salt
• Desired fillings (look below)*
• Sheets of nori (dry seaweed), cut into 1-2 inch strips
• Sesame seeds

*Filling options for onigiri:

• 2 Tablespoons bonito flakes (dried fish flakes) mixed with soy sauce
• Grilled or flaked salmon
• Umeboshi (pickled plums)
• Beef
• Pork
• Turkey
• Tuna with mayo

Directions

1. After cooking the rice (according to package directions), allow it to cool until you can hold it without burning yourself, but do not let it cool completely.
2. Combine water and salt together in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into about 1/2-cup portions.
3. Create a dimple in the rice and fill with a heaping teaspoon of desired filling. Press the filling into the rice, then use your hands to mold and press the rice around the filling. Gently press the rice ball to form a triangle, sphere, or other shape. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat until all the rice is used.
4. Wrap tightly in plastic wrap, store in airtight container, and store in refrigerator if not eating immediately.