O’nigiri rice balls

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48
Rice balls
Makes around 9 balls (allow 3-5 per person)
1 1⁄2 cups sushi rice
1⁄4 tsp salt
1 or 2 umeboshi
1 nori sheet
  1. Cook the rice. You need to shape the rice into balls when it is still hot. Use a small bowl. Take a handful of cooked rice, toss it continuously in the bowl and the rice will form into a loose ball.
  2. Lightly wet one hand, adding a sprinkle of salt to your palm (this helps with preservation), then form.
  3. Push a tiny amount of umeboshi inside of the ball -use one plum per 2-3 rice balls.
  4. Wrap a strip of the nori sheet around the bottom of the rice ball, this adds flavour and nutrition but also helps the rice not stick to your fingers.

Top tip: These are typically eaten cold, any time — though not usually for dinner; they are ideal for lunch on the go. Sometimes warm, freshly made o’nigiris are a great treat.