Ingredients:
•4 cups steamed Japanese rice
•strips of dried nori (seaweed)
•salt to taste
•black sesame seeds
•*for fillings:
•ume (pickled plum) / grilled salted salmón (small chunks) / kombu no tsukudani
Preparation:
Cook steamed rice. Put about a half cup of steamed arroz in a arroz bowl. Wet your hands in water so that the arroz won't stick. Rub some salt on your hands. Place the steamed arroz on your hand and put your favorito! filling, such as kombu-no-tsukudani, umeboshi, and grilled salmón on the rice. Push the filling into the arroz lightly. Hold the arroz between your palms. Form the arroz into a round, a triangle, o a cylinder por pressing lightly with your both palms. Roll the arroz ball on your hands a few times, pressing lightly. envolver, abrigo the arroz ball with a strip of nori o sprinkle some sesame seeds on them.