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Japanese Rice Balls

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
55 min
SERVINGS
6 servings
Lunch Japanese
Japanese Rice Balls
Ingredients
  • 2 cups water
  • 1 cup jasmine rice
  • salt
  • 1 sheet nori (dry seaweed), cut into 1-inch strips, or as desired
Instructions
1
Combine 2 cups of liquid from the tap, rice, and a small amount of salt in a cooking vessel. Heat this mixture over high flames until it reaches its boiling point; then decrease the heat to a lower, more gentle flame and cover the vessel. Allow it to cook slowly, occasionally stirring it with a utensil to prevent the rice from adhering to its sides, until the rice is tender and all of the liquid has been absorbed, taking around 20 to 25 minutes.
2
Gather a small container and fill it with the same liquid from the tap that we used to combine the ingredients. Place 2 tablespoons of salt in another small container.
3
Wet your hands with this liquid and rub the salt over them. Take a handful of warm rice and shape it into a ball; then use your hands to gently flatten it into an "L" or "C" shape, applying gentle pressure to the sides to form a triangle.
4
Take a strip of nori and wrap it around the triangle, using a small amount of water to help it stick if necessary.