Ingredients:

  • 650g Cooked Japanese short-grain white rice, slightly cooled
  • 1 sheet Nori (dried seaweed), cut into strips
  • 2 slices Sliced cheese (cheddar, provolone, or mozzarella), for decorations
  • Your favorite rice seasonings (furikake, sesame seeds, etc.)
  • 1 Umeboshi (pickled plum), pitted and chopped
  • 80g Cooked salmon, flaked
  • Konbu (dried kelp), rehydrated and finely chopped
  • Cooked chicken, shredded and seasoned with soy sauce and mirin
  • Tuna salad
  • Optional: Sesame oil for lightly coating hands

Instructions:

  1. Lightly season the cooked rice with your preferred rice seasoning in a bowl. Ensure the rice is still slightly warm.
  2. Moisten your hands lightly with water or sesame oil. Scoop up a portion of rice (about 1/2 cup). Form the rice into desired shapes around your filling.
  3. Cut the nori sheet into strips and wrap around the base of the onigiri. Secure the nori firmly.
  4. Cut out circles from the cheese slices for the eyes. Cut small pieces of nori for the pupils. Attach the cheese and nori decorations to the onigiri using a tiny drop of water if necessary.
  5. Wrap each onigiri individually in plastic wrap. Let the onigiri sit for at least 10 minutes before serving.