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.
3 cups Prepared sushi rice
3 Obento Nori Seaweed Sheets
1 tbsp. Salt
1 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.
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