Directions

To Cook

1. Cook rice in accordance to instructions.
2. Combine rice wine vinegar, sugar, salt and pour into rice with sesame seeds and mix well.
3. Cut the seaweed sheet into six strips. You may further cut the seaweed into any shape to decorate the onigiri.
4. Place 1/3 cup of rice over the centre of the cling wrap. Gather the ends of the cling wrap and squeeze to form a ball. To add filling, press an indent into the rice, add filling and mould the rice into a triangular shape or a ball.
5. Remove the cling wrap and cover the bottom of the onigiri with a seaweed strip.
6. Serve with Japanese soy sauce.