Ingredients

• Medium grain rice (Long grain rice such as Thailand rice is not suitable.)
• Seasoned (or Teriyaki) seaweed (Seaweed for Sushi, called Sushi-Nori, is not suitable.)
• Salt
• Food wrap
• Aluminum foil

Prepare steamed rice

• Rince rice with cold water until the water becomes semi clear (usually twice is enough). This will remove any excess starch.
• The ideal ratio for water and rice is 1:1.
• When rice is ready to cook, it is recommended to soak rice in water for at least 10 minutes.
• If using a rice cooker, simply swith the cook button.
• If using a pot, let the rice come to boil for about 1-2 minutes, then cover with lid and simmer for 15 minutes.
• Let the rice stand for another 10 minutes with the lid on for both cooking methods (rice cooker or pot).

Make rice balls

• Put about a handful of rice and a little salt on a food wrap. (A food wrap makes it possible to make rice balls without touching rice directly.)
• Wrap rice with a food wrap and shape it into triangle.
• Unwrap the food wrap and wrap rice balls with a seaweed.
• When you want to eat them later, wrap them with an aluminum foil.

Last updated on December 14, 2004.