MAKES ABOUT 8
Let the rice cool slightly, so you can handle it without burning your fingers.
Pour some salt in a small bowl. To make each ball, wet your hands slightly with water, dip two fingertips in the salt, and briefly rub your hands together to distribute the salt. Grab a ½-cup clump of rice and spread it slightly in your palm to form a ¾-inch layer.
Make a slight indentation in the center and add about a generous tablespoon of the filling, pressing lightly to flatten it if necessary. Fold the rice around the filling to enclose it completely, using a little more rice if necessary. Use both hands to shape the rice into a rough ball, then firmly pack it to form a rough triangle that has about 3-inch sides and is about 1 inch thick.
Repeat with the remaining rice and filling.
Just before you eat the rice triangles, wrap them in the nori. Serve right away, while the nori is still slightly crisp.
- 4 cups freshly made short-grain white rice
- Kosher salt
- ¾ cup leftover Sake Shioyaki (salt-grilled salmon), Hijiki (sweet simmered hijiki seaweed), or Tori No Teriyaki (chicken teriyaki), chopped if necessary, at room temperature
- 4 nori seaweed sheets (about 8½ by 7½ inches), halved lengthwise
Let the rice cool slightly, so you can handle it without burning your fingers.
Pour some salt in a small bowl. To make each ball, wet your hands slightly with water, dip two fingertips in the salt, and briefly rub your hands together to distribute the salt. Grab a ½-cup clump of rice and spread it slightly in your palm to form a ¾-inch layer.
Make a slight indentation in the center and add about a generous tablespoon of the filling, pressing lightly to flatten it if necessary. Fold the rice around the filling to enclose it completely, using a little more rice if necessary. Use both hands to shape the rice into a rough ball, then firmly pack it to form a rough triangle that has about 3-inch sides and is about 1 inch thick.
Repeat with the remaining rice and filling.
Just before you eat the rice triangles, wrap them in the nori. Serve right away, while the nori is still slightly crisp.
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