Midnight Onigiri (Japanese Rice Balls)

Instructions:

1. Rinse the sushi rice under the tap until the water runs clear. This usually takes a few rinses.
2. Drain the rice, then add it to the pot with the water. Simmer the rice over low heat for about 20 minutes until the water is fully absorbed.
3. After the rice is cooked, let it cool for a little while until it’s comfortable to handle. Be careful, you don’t want to cool the rice completely, just enough so it won’t scald your hands.
4. Cut the seaweed sheets into strips and set them aside. Cut the pickled plums into small pieces.
5. Review your fillings. For the onigiri with salmon filling, flake the salmon with a fork. For the pickled plums, just cut them into small pieces.
6. Wet your hands to prevent the rice from sticking, then take a handful of rice and make an indentation in it for your filling.
7. Add your fillings, then mold the rice around the filling into a triangular shape. It’s not hard, think of it like molding clay.
8. Once your rice balls have their final shape, wrap them in a strip of seaweed and sprinkle with sesame seeds for final touch. Add a bit of salt (if you like) and serve.
9. Your delicious Midnight Onigiri is ready to be enjoyed.