Onigiri (Rice Balls)
Japanese rice balls (onigiri) are an excellent way to use left-over rice. They can be barrel-shaped, triangular or round - and plain or toasted.
Cook Method: Mix & Refrigerate
3 cups sushi rice (cooked)
3 Obento Nori Seaweed Sheets
1 tbsp salt
- Cut seaweed sheets into quarters.
- Place a pinch of salt on your palm, take some rice and form a ball, triangle or oval-shaped piece, firmly press the piece using the palm of both hands.
- Wrap the seaweed tightly around the rice ball. Repeat for all seaweed sheets. Enjoy cold.