Salted Rice Triangles with Umeboshi and Nori

What you need

• 600 g (4 cups) freshly cooked Japanese short-grain rice, still warm
• 3 umeboshi, Japanese pickled plums
• 1 tsp salt
• 3 sheets nori, each cut in half

Method

Restated from the original video

1. 1

   Pull the pits out of the umeboshi and tear each one into two pieces.

2. 2

   Spread the rice in a wide bowl and let it cool for about 5 min, until it can be handled but is still warm.

3. 3

   Set out a bowl of cold water and a small dish with the salt.

4. 4

   Dip both hands in the water, shake off the drips, then rub a small pinch of salt over the palms.

5. 5

   Take about 100 g (2/3 cup) of rice in one palm and press a hollow into the middle with a thumb.

6. 6

   Put a piece of umeboshi in the hollow and close the rice over it.

7. 7

   Cup one hand into a V and press the ball with the flat fingers of the other, rotating it a third each time, 3-4 turns, to make a triangle. Press just firmly enough to hold, not so hard the grains crush.

8. 8

   Shape the rest of the rice and umeboshi the same way, wetting and salting the hands before each one.

9. 9

   Just before eating, wrap a piece of nori around the base of each triangle so it stays crisp.

Imported from maindish.in. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.