Umeboshi Rice Balls

Method 5 steps

1. 1 Rinse the rice until the water runs clear, then cook it, covered, in 200 ml water over a low heat for 12 minutes. Leave it covered off the heat for 10 minutes.
2. 2 Spread the rice on a plate and let it cool until you can handle it comfortably.
3. 3 Wet your hands, rub a pinch of the salt over your palms and take a quarter of the rice. Press a hollow in the middle, add a piece of umeboshi and close the rice around it.
4. 4 Press it into a firm triangle or ball, sprinkle with sesame and wrap a nori strip around the base.
5. 5 Wrap each one tightly in cling film.