•4 cups steamed Japanese rice
•strips of dried nori (seaweed)
•salt to taste
•black sesame seeds
•*for fillings:
•ume (pickled plum) / grilled salted salmone (small chunks) / kombu no tsukudani
Preparation:
Cook steamed rice. Put about a half cup of steamed riso in a riso bowl. Wet your hands in water so that the riso won't stick. Rub some salt on your hands. Place the steamed riso on your hand and put your preferito filling, such as kombu-no-tsukudani, umeboshi, and grilled salmone on the rice. Push the filling into the riso lightly. Hold the riso between your palms. Form the riso into a round, a triangle, o a cylinder da pressing lightly with your both palms. Roll the riso ball on your hands a few times, pressing lightly. avvolgere the riso ball with a strip of nori o sprinkle some sesame seeds on them.
