Rice Ball

Ingredients

• 2 cups short-grain Japanese rice – rinsed until water runs mostly clear, soaked 30 minutes, drained
• 2.25 cups water – for cooking rice
• 1 cup cold water – for wetting hands
• 1 tsp kosher salt – for seasoning hands
• 2 sheets nori seaweed sheets – cut into 8 strips

Instructions

1. Rinse the short-grain Japanese rice under cool running water, gently swishing until the water runs mostly clear, 1–2 minutes; drain, cover with fresh water, soak 30 minutes, then drain well.
2. Combine the drained rice and 2.25 cups water in a medium saucepan; cover, bring to a gentle boil over medium heat, then reduce to low and simmer 12–15 minutes until the water is absorbed and the grains are tender.
3. Remove from heat and let stand covered 10 minutes to finish steaming. Fluff gently with a paddle, then spread in a wide bowl to cool until warm but still pliable, 5–10 minutes.
4. With dry scissors, cut the nori seaweed sheets into 8 strips; keep them dry so they stay crisp.
5. Set out a small bowl with 1 cup cold water and a small dish for salt.
6. To shape each piece, wet your hands in the cold water, sprinkle on a pinch of kosher salt, then take about 0.75 cup warm rice (about 110 g) and press it firmly into a compact ball or triangle without crushing the grains.
7. Wrap a strip of nori around the base or one face just before serving so it stays crisp; repeat to make 8.
8. Serve at once, or keep at cool room temperature up to 6 hours. For longer storage, wrap individually and refrigerate up to 24 hours; let return to room temperature before eating.