Japanese Rice Balls

Tip: click step to get into cook mode

Optional: 1 to 2 sheets dried nori seaweed

4 cups steamed Japanese rice (sushi rice)

1 dash salt (or to taste)

Optional: black sesame seeds

Optional: umeboshi (pickled plum or ume)

Optional: grilled salted salmon (small chunks)

Gather the ingredients.
Cut each nori sheet (if using) into 8 or 9 strips and put about a ½ cup of steamed rice in a rice bowl.
Wet your hands with water so that rice won't stick.
Rub some salt on your wet hands.
Place steamed rice in your hand and form into a triangle, making sure it is dense and thick.
Put your favorite filling, such as umeboshi or grilled salmon, on rice and push the filling into rice lightly.
Hold rice between palms.
Form rice into a round, a triangle, or a cylinder by pressing lightly with both palms, securing filling in the middle. Roll rice ball in your hands a few times, pressing lightly.
Wrap rice ball with a strip or two of nori (if using), or sprinkle some sesame seeds on them (if using).