Ingredients:
•4 cups steamed Japanese rice
•strips of dried nori (seaweed)
•salt to taste
•black sesame seeds
•*for fillings:
•ume (pickled plum) / grilled salted salmão (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 salmão on the rice. Push the filling into the arroz lightly. Hold the arroz between your palms. Form the arroz into a round, a triangle, or a cylinder por pressing lightly with your both palms. Roll the arroz ball on your hands a few times, pressing lightly. embrulho, envoltório the arroz ball with a strip of nori or sprinkle some sesame seeds on them.