Name: Easy Onigiri (Japanese Rice Balls)
Prep time: 15 min
Total time: 15 min
Ingredients: 4 cups Cooked short-grain rice; 1 tsp Salt; 2 pieces Umeboshi (pickled plum), chopped; 0.5 cup Canned tuna, drained and mixed with mayo; 0.5 cup Grilled salmon flakes; 8 pieces Nori seaweed strips

Ingredients (6)

Ingredient	Qty	Cal	P	C	F
Cooked short-grain rice	4 cups	724	15g	152g	5g
Salt	1 tsp	0	0g	0g	0g
Umeboshi (pickled plum), chopped	2 pieces	17	4g	0g	0g
Canned tuna, drained and mixed with mayo	0.5 cup	29	4g	0g	1g
Grilled salmon flakes	0.5 cup	1	0g	0g	0g
Nori seaweed strips	8 pieces	0	0g	0g	0g

Directions

Step 1
Ensure rice is cooked and slightly cooled (still warm is best for shaping). Have your chosen fillings ready.
Step 2
Wet your hands lightly and sprinkle a pinch of salt on your palms. This prevents sticking and seasons the rice.
Step 3
Take about 0.5 cup of rice and flatten it in one palm. Make a small indentation in the center.
Step 4
Place about 1 teaspoon of your chosen filling into the indentation. Cover with a bit more rice, then gently press the rice together.
Step 5
Shape the rice into a triangle, sphere, or cylinder by pressing firmly but gently between your palms, rotating as you go.
Step 6
Wrap a strip of nori seaweed around the base or side of the onigiri to make it easier to hold.
Step 7
Repeat for remaining rice and fillings. Serve immediately or pack for later.