Onigiri (Japanese Rice Balls)

Instructions

Cook the rice following the package or rice cooker directions. Let it cool just until you can handle it with your bare hands, and prepare your chosen fillings while it cooks.

Fill a bowl with salt water for rinsing your fingers and seasoning the rice. For the hand method, wet your hands, take two large spoonfuls of hot rice into one palm, and flatten it gently with the other hand.

Press an indentation into the middle and add a little filling, keeping it in the center and off the outside of the rice, since the rice needs to stay sticky. Fold the rice over the filling to cover it completely.

Squeeze gently and shape the ball into a triangle by cupping your hands with the fingers kept straight, rotating the ball a few times as you press. Set it on a clean surface to cool, rinse your hands in the salt water, and repeat.

For a tidier method, drape a piece of cling wrap loosely in a bowl and put about two thirds of the rice in the center. Add roughly 2 teaspoons of filling, cover with the remaining rice, then gather the wrap and mold the rice into shape. This makes less mess and is easier for children.

Once the rice balls are reasonably cool, wrap them in cling wrap or place them in an airtight container so they do not dry out. Wrap each in a piece of nori just before eating, or wrap them in advance if you do not mind softer nori.