Onigiri (Rice Balls)

Ingredients

Regular Size

KOSHIHIKARI from NIIGATA 90g PLANT BASED MAYO a pinch Umashio EATABLE MISO(SPICY) SPECIALTY ROASTED SEAWEED 1/4 sheet (a quarter of a half-cut sheet)

Mega Size

KOSHIHIKARI from NIIGATA 150g PLANT BASED MAYO a pinch Umashio EATABLE MISO(SPICY) SPECIALTY ROASTED SEAWEED 1/2 sheet

Instructions

1. Put freshly cooked rice into a bowl and let it cool slightly (until it's cool enough to handle comfortably — too hot and it's hard to shape).
2. Sprinkle an appropriate amount of salt over the rice.
3. Place your preferred filling in the center of the rice and gently wrap the rice around it so it doesn't fall apart.
4. Shape into a triangle or oval, pressing gently with both hands 2–3 times to form the shape (avoid pressing too hard, or the rice will become dense).
5. Wrap with nori cut to size and serve.