These Japanese-inspired rice balls are the perfect traveling snack, and a great way to eat up your leftovers!
1tspleftover protein or vegetables
1Tbspblack sesame seedsoptional
Dissolve the salt in water in a small bowl.
If adding sesame seeds, mix them into your rice.
If using a mold, compress a small amount of rice into it using a spatula, the back of a spoon, or your fingers. Wet whatever tool you're using with the salted water to keep the rice from sticking to it. Fill about half way.If using your hands, wet them with the salted water and work the rice into a tight ball or traditional triangle shape.
With your finger or a spoon, make a small divot in the center of the rice and put a small amount of your inclusions into it. Here, we've used baked salmon leftover from dinner.
Compress more rice on top of it until you've formed a rice ball, and remove from the mold if applicable.
Cut or tear your nori into your desired shape (get creative!). Lay it on your rice ball, and lightly wet it with the salted water to adhere it to the rice.
I use a mold with the classic onigiri triangle shape, but you can use anything that you can compress the rice into - a cookie cutter, coffee cup, biscuit cutter. Anything is fine, or you can go the traditional route and shape and compress them by hand.