Rice Balls

MJMB

4 cups of cooked sushi rice

subheading: Fillings:

- cod roe

- pickled plum

- teriyaki salmon

- smoked salmon and scallions

- sauteed kabocha squash

- Trent Pierce's Miso-Creamed Kale

subheading: Toppings:

- seaweed (sushi-style nori)

- black and white sesame seeds

- shichimi togarashi (a Japanese spice blend made up of ground sesame seeds, orange peel, and chili pepper)

Cook a pot of sushi rice, and keep the rice slightly warm. 4 cups of cooked rice will be enough for about 10 to 12 rice balls. Set a bowl of cold water at your work space so that you can continuously wet your hands as you form the rice balls. This will prevent the rice from sticking to your hands.

Wet your hands and scoop up a small handful of the rice. Flatten the rice into a dense, thin, oblong layer in the palm of your hand. Scoop a small spoonful of the filling into the center of the rice, and gently fold the rice around the filling. Using both hands, pack the rice into a firm ball and then gently press it into whatever shape you'd like. I like flattened triangles because they are easy to bite into.

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