Onigiri

filled Japanese rice balls

Makes 4 onigiri · 174 kcal per serving

Ingredients

• 400 g Cooked Sushi Rice
• 2 g Salt
• 8 g Mirin
• 16 g Mayonnaise
• 60 g Imitation Crab
• 12 g Nori

Method

1. Season the rice: Fold the mirin (and sesame oil, if using) and salt through hot, freshly cooked short-grain rice; cool just enough to handle.
2. Filling: Mix the shredded imitation crab (or flaked canned salmon) with the mayo, kept on the drier side so it won't sog the rice.
3. Shape: Wet hands and rub them with a little salt. Cup a handful of rice, press a dimple in the middle, spoon in filling, then mound more rice over to enclose it. Press into a triangle, rotating and pressing the edges firm enough to hold together.
4. Wrap: For crisp nori, wrap a half-sheet around each just before eating; for soft nori, wrap while warm and let it sit. Best the same day; if storing, wrap each airtight (a cool spot in a towel is kinder than the fridge, which hardens the rice).