Prep 30 mins
Cook 0 mins
Like Nori rolls but triangular.
- Cook the rice.
- Keep it warm, but let it cool enough so that it won't burn your hands.
- Cut each nori sheet into 9 strips.
- Wet your hands and sprinkle them with salt to prevent the rice from sticking to them.
- Mold a handful of rice into a triangular shape with an indentation in the middle.
- Press a piece of umeboshi into the indentation you left.
- Wrap the rice and umeboshi in Nori strips.
- Serve immediately or save for later.
Variations: (use plastic food wrap to help mold it, and to keep it off your hands.) fillings: *fuji`kko (preserved sea kelp? I don't know what this is called in english) *bonito flakes (katsuobushi) mixed with soy sauce to make a paste-like filling other variations: *furikake (stuff you sprinkle on rice, like flavouring) various flavours... (furi - "shake" ka`ke -"ontop") I use this for when I make rice, and I want to have a healthy and fast snack in class (I'm a university student). I usually make a batch of rice, and then make 4 or 5 of these, using a new piece of plastic wrap each time. The piece used for each becomes the wrapping for the o`ni`gi`ri, so you can just make it and toss it (not literally...) in your bag. (^_^)
It is ESSENTIAL that you use the right rice here people or this won't work. Real sushi rice has a high starch content which makes it sticky. Really, really sticky! Sho-Chiku-Bai premium sweet rice made by Koda Farms is a great one to use. If you are lucky enough have an Asian grocer nearby you can find it there. If not it can be purchased online.
My favorite comfort food!!! Makironi's suggestions were very helpful-- thank you! I like the bonito flakes and furikake suggestions, and using plastic wrap to mold the rolls is great. I am still practicing making the triangle shape, but the taste is always sensational. Yum!