Traditional Onigiri (Japanese Rice Balls)

Ingredients

• 2 cups Japanese short-grain rice
• 2.5 cups Water
• 0.5 tsp Salt
• 2 sheets Nori seaweed
• 0.25 cup Cooked salmon or tuna mayo

Steps

1. Rinse the rice in a bowl until the water runs clear, then drain thoroughly.
2. Combine rice and water in a pot; bring to a boil, then reduce heat and simmer covered for 15 minutes.
3. Remove from heat and let the rice sit covered for 10 minutes to steam, then fluff and let cool slightly until manageable.
4. Prepare a small bowl of water and a small bowl of salt. Wet your hands and rub them with a bit of salt to prevent sticking.
5. Place a handful of warm rice in your palm, make a small hole in the center, and add a teaspoon of filling.
6. Gently fold the rice over the filling and press into a triangle or ball shape using both hands, applying firm but gentle pressure.
7. Wrap the bottom or the whole rice ball with a strip of nori seaweed and serve immediately.