Course: Salads & Sides


  • 1 - 2 sheets dried nori seaweed, optional
  • 4 cups steamed Japanese rice (sushi rice)
  • salt to taste
  • 1 oz black sesame seeds optional
  • 1 umeboshi optional
  • 1 fillet salmon optional


  • Cut each nori sheet (if using) into 8 or 9 strips and put about a 1/2 cup of steamed rice in a rice bowl.
  • Wet your hands with water so that rice won't stick.
  • Rub some salt on your wet hands.
  • Place steamed rice in your hand and form into a triangle, making sure it is dense and thick.
  • Put your favorite filling, such as umeboshi or grilled salmon, on rice and push the filling into rice lightly.
  • Hold rice between palms.
  • Form rice into a round, a triangle, or a cylinder by pressing lightly with both palms, securing filling in the middle. Roll rice ball in your hands a few times, pressing lightly.
  • Wrap rice ball with a strip or two of nori (if using), or sprinkle some sesame seeds on them (if using).


Recipe adapted from Spruce Eats
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