A simple recipe for onigiri, or Japanese rice balls, with salted plums
TOKYO (AP) — Onigiri is a ball of rice with something inside, similar to the way two slices of bread with something in between make a sandwich. Just as almost every American has made and eaten a sandwich, most Japanese have also eaten onigiri.
An Associated Press correspondent in Tokyo shares her basic onigiri recipe. It uses umeboshi (salted Japanese plums), but what you put inside can be just about anything: fish, meat, vegetables, and even cheese, as long as it’s good and good. Don’t hesitate to experiment.
Make your onigiri the standard triangular shape or any other fun image you like. Wrap it in nori (dried seaweed). You can use a large strip of nori or several bites.
There are no fixed rules. Some people sprinkle their onigiri with sesame seeds. Oboro kombu, or shaved kelp, is another favorite. Or enjoy it plain.

Easy onigiri, by AP’s Yuri Kageyama
From start to finish: 5 to 7 minutes
Servings: 5 rice balls (enough for five people, or just one big eater)
1/4 teaspoon of salt
1/2 cup water

1 1/2 cups Japanese rice, cooked until fluffy
Three Japanese salted umeboshi plums (available at Asian food stores; for smaller umeboshi, use one for each rice ball)
Two sheets of dried nori seaweed

Directions
Add the salt to the bowl of water. Wet your hands with salted water, scoop up a handful of cooked rice, still hot but cooled enough so as not to burn your fingers. Put the umeboshi on it. Take another ball of rice with your other hand, place it on top of the rice and the umeboshi. Bring your hands together, crushing them gently. Turn it several times in your hands so that the rice becomes a slightly triangular ball. Wrap in nori.
Add any desired toppings, like sesame seeds or kombu.
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