INGREDIENTS:
* 4 cups steamed Japanese rice
* 8 strips of dried nori (seaweed)
* Salt to taste
* *For fillings:
* ume (pickled plum) / grilled salted salmon
PREPARATION:
Grill salted salmon slices. After the salmon cools, tear it into small chunks and set aside. Cook steamed rice. Put about a half cup of steamed rice in a rice bowl.
Make a dent in the center of the rice and place fillings, such as ume (pickled plum) and grilled salmon. Wet your hands in water so that the rice won't stick. Rub some salt on your hands. Place the rice in the rice bowl on your hands. Form the rice into a round or a triangle, by pressing lightly with your both palms. Wrap the rice ball with a strip of nori.
Makes 8 rice balls.
