Ingredients:
•4 cups steamed Japanese rice
•strips of dried nori (seaweed)
•salt to taste
•black sesame seeds
•*for fillings:
•ume (pickled plum) / grilled salted saumon (small chunks) / kombu no tsukudani
Preparation:
Cook steamed rice. Put about a half cup of steamed riz in a riz bowl. Wet your hands in water so that the riz won't stick. Rub some salt on your hands. Place the steamed riz on your hand and put your favori filling, such as kombu-no-tsukudani, umeboshi, and grilled saumon on the rice. Push the filling into the riz lightly. Hold the riz between your palms. Form the riz into a round, a triangle, ou a cylinder par pressing lightly with your both palms. Roll the riz ball on your hands a few times, pressing lightly. emballage, wrap the riz ball with a strip of nori ou sprinkle some sesame seeds on them.