Onigiri (Japanese Rice Ball)

• Shiro Gohan (White Rice)
• Nori (seaweed sheet)
• Sea salt

Fillings (Onigiri without filling is called Shio-Nigiri):

• Shake – grilled salmon
• Tsunamayo – canned tuna (drained) and mayonnaise
• Okaka – Katsuobushi (dried bonito flakes) and soy sauce
• Tarako – salted cod roe
• Mentaiko – spicy cod roe
• Sujiko- salted salmon roe
• Umeboshi – Japanese salt plums

1. Put some rice in a small bowl (about 150-200 ml / 5-7 fl oz)
2. Wet hands with water and add 1 pinch of salt.
3. Place rice in one hand, put a filling in a middle.
4. Form into triangle or circle shape.
5. Wrap with a sheet of Nori.