Onigiri

Method

1. 1

   Rinse rice until water runs nearly clear; cook with water, covered, for 15 minutes and rest 10 minutes.

2. 2

   Let rice cool enough to handle. With damp salted hands shape 8 triangles, enclosing a little pitted umeboshi in each.

3. 3

   Wrap with nori and serve immediately; refrigerate promptly if not eating straight away.

House recipe