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