Furikake Seasoned Rice Balls

Ingredients

• 2 cups Short-grain Japanese rice
• 2.5 cups Water
• 4 tablespoons Nori-Katsuo Furikake seasoning
• 1 tablespoon Rice vinegar(optional)
• 1 teaspoon Sea salt
• 1 teaspoon Toasted sesame oil
• 2 sheets Nori seaweed sheets
• 0.5 cup Warm water (for wetting hands)
• 2 pieces Pickled plum (Umeboshi)(optional)
• 1 tablespoon Toasted sesame seeds(optional)

Instructions

1. 1

   Rinse the rice in a bowl under cold water until the water runs clear, then drain thoroughly.

2. 2

   Combine rice and 2.5 cups of water in a rice cooker or heavy pot; cook until tender and let steam for 10 minutes.

3. 3

   Transfer the hot rice to a large bowl and gently fold in the rice vinegar and sesame oil using a wooden paddle.

4. 4

   Sprinkle the furikake seasoning evenly over the rice and fold gently to incorporate without mashing the grains.

5. 5

   Wet your hands with the salted warm water to prevent sticking and scoop about 1/2 cup of rice into your palm.

6. 6

   Press the rice firmly between your hands to form a triangle or ball shape, ensuring it is compact enough to hold together.

7. 7

   Cut the nori sheets into small strips and wrap one strip around the base of each rice ball.

8. 8

   Serve immediately at room temperature or wrap tightly in plastic wrap for a portable snack.