Onigiri

Method

Rinse the sushi rice under cold water until the water runs clear, then cook in 360ml water until tender. While still warm, mix the rice with rice vinegar, sugar, and salt, stirring gently to combine. Lightly dampen your hands with water and sprinkle salt on your palm. Take roughly 75g of rice, place an umeboshi in the centre, and gently mould the rice around it into a triangle or ball shape. Wrap each onigiri with a strip of grilled seaweed and sprinkle with sesame seeds. Serve at room temperature or warm.