Onigiri (Japanese Rice Balls)

Ingredients

• 2 cups water
• 1 cup jasmine rice
• Salt
• 1 sheet nori (dry seaweed), cut into 1-inch strips, or as desired (optional)

Directions

Combine 2 cups water, rice, and a pinch of salt in a saucepan. Bring to a boil; reduce heat to medium-low and cover. Simmer, stirring occasionally to prevent rice from sticking, until rice is tender and liquid has been absorbed, 20 to 25 minutes. Fluff with a fork; cool rice until easily handled, about 10 minutes.

Fill a small bowl with water. Place 2 tablespoons of salt in another small bowl.

Dip hands in water and rub salt over hands. Take a handful of warm rice and form it into a ball. Gently squish ball; with your hands in an “l” or “c” shape, apply gentle pressure to the sides to make a triangle shape.

Wrap a strip of nori around the triangle, using a bit of water to help it stick if necessary.