Onigiri

Ingredients

• 300 g sushi rice (cooked)
• 30 ml rice vinegar
• 8 g caster sugar
• 3 g sea salt
• 4 sheets nori, cut into thirds
• 80 g umeboshi (Japanese pickled plum) or salmon flakes

Method

1. 1
   Mix warm sushi rice with vinegar, sugar, and salt; fold gently until each grain is coated, then cool to room temperature.
2. 2
   Place a nori strip shiny-side down in the palm of your hand.
3. 3
   Pack approximately 60 g seasoned rice into a compact ball atop the nori; create a small indent with your thumb.
4. 4
   Insert one umeboshi or 20 g salmon into the indent; fold nori corners up around rice ball, sealing at the top.
5. 5
   Squeeze gently three times to compact; turn seam-side down.
6. 6
   Repeat with remaining rice and filling to yield four onigiri; serve at room temperature or slightly warm.