Onigiri
Printable Version

Ingredients
4 cups steamed Japanese rice
1 tbsp white sesame seeds
2 sheets dried nori (seaweed)
1 slice of salmon
Salt to taste

Procedure
Salt the salmon slice for 30min. Grill or fry the salmon slice until edges are a little burned. After the salmon cools, flake it into small pieces and set aside. Cut nori seaweed into a medium rectangular shape.

(need 8 of these.) Put warm Japanese rice in a large bowl and mix in the salmon flakes and sesame seeds well. Wet your hands in water so that the rice won't stick. Put a pinch of salt on your hands and grab a half cup of warm rice. Form the rice into a round or a triangle shape, by pressing lightly with your both palms. Wrap the rice ball with a sheet of nori.
* You don't have to wrap a rice ball with nori if you prefer.

Makes 8 rice balls.