This traditional Japanese lunch makes perfect after school snacks as well as cute appetizers.
Ingredients : Makes 4-8 rice balls
Short-grain rice 2 cups
Kosher salt a pinch
Japanese nori* approximately 2 x 6 inches (5x15cm)
Fillings (see below for some suggestions) 1/2 tablespoon
Lay a piece of plastic wrap in your hand. Sprinkle salt on the plastic wrap and place a handful (1/2 to 3/4 cup) of cooked rice.
Make a small crater in the center of the rice and place your fillings (salmon, plum, etc). Bring the four corners of the plastic wrap into the center to make a ball.
Using one hand as a bottom of the triangle shape and another as a peak, make a triangle shape by rotating the rice. Repeat this process a couple of times to make a firm triangle shape.
Take the plastic wrap off and wrap your rice ball with seaweed.
* You may also use Korean laver, which is flavored with sesame oil and salt
Recommended fillings:
Grilled salmon or salmon flakes (Sha-ke/しゃけ)
Pickled plum (Ume/梅干/うめぼし)
Cooked meat such as pork, beef or chicken