This very good rice ball.
Japanese Rice Balls (Onigiri)
4 cups medium grain rice
1 envelope bonito shavings
5 seasoned plums (umeboshi)
4 ounces salmon
2 sheets nori (seaweed wrappers)
2 tsps. salt
Rinse salmon and pat dry with a paper towel. Sprinkle with salt. Place on
a rack over a cookie sheet or small dish and bake in 400 degree oven for
an hour to dry it out. Cook rice according to package directions (i.e.
without adding fat) so that it's sticky. Prepare three bowls. When salmon
is done, ground the fillet up into small pieces with a fork or mortar and
pestle and place in the first bowl. Mash seasoned plums with a fork and
place in second bowl. Empty contents of one small bonito shaving envelope
into the third bowl. Divide rice into three portions, and add one portion
to each bowl. Mix lightly to combine with seasoning ingredient. Wet hands
slightly. Dip one finger tip into leftover salt and smear the salt so that
sticks on both hands. Take 1/4 of rice mixture from first bowl. Form into
a ball. Make it compact, but not so much that the grains of rice become
mush. Form into a triangle, square, or cylinder. Repeat for the remaining
rice. Each seasoning bowl should yield four rice balls, for a total of
twelve. Place each one on a piece of parchment paper to keep them from
sticking. Cut each sheet of nori into three strips lengthwise. Then cut
each strip in half. Wrap one small strip of nori around the bottom of each
rice ball to form an envelope to hold it with. Serve immediately. If you
won't be serving immediately, wait to wrap the rice in the nori, as it
will absorb water from the rice and lose its crunch. Instead, wrap tightly
and refrigerate. Let the rice balls come to room temperature before
serving. Serves 12.
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