The quintessential Japanese handheld meal. It relies on the structural properties of short-grain rice (Japonica) which, when compressed while warm, forms a self-supporting matrix. The nori seaweed acts as both a moisture barrier and a structural handle.
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Prep. Wet your hands with water and rub them with a generous amount of sea salt. This seasons the outside of the rice and prevents sticking.
Mold. Pick up a handful of warm rice. Create a small indentation in the center.
Fill. Place the filling (umeboshi or salmon) in the indentation. Cover with a little more rice.
Shape. Use your palms to compress and shape the rice into a triangle, ball, or cylinder. Do not pack too tightly; the rice should remain airy.
Wrap. Wrap a strip of nori around the base of the rice shape. Serve immediately while nori is crisp, or wrap in plastic for later.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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