# Components:
→ Rice
01 - 2 cups Japanese short-grain rice
02 - 2 1/2 cups water
03 - 1/2 teaspoon salt
→ Fillings
04 - 1/2 cup cooked tuna mixed with 2 tablespoons mayonnaise
05 - 1/2 cup cooked, seasoned chicken, shredded
06 - 1/2 cup cooked vegetables, such as sautéed mushrooms, spinach, or sweet corn
07 - 1/4 cup pickled plum (umeboshi), pitted and chopped
→ Decorations
08 - 2 sheets nori (dried seaweed)
09 - 2 slices cheddar or mozzarella cheese
10 - 1 small carrot, peeled
11 - Black sesame seeds, optional
→ Additional
12 - Bowl of water, for shaping
13 - Pinch of salt, for hands
# Directions:
01 - Rinse rice thoroughly until water runs clear. Combine rice and water in a rice cooker or a covered saucepan. Cook using appliance instructions, or bring to a boil, cover, lower heat, and simmer for 18 minutes. Let stand off the heat for 10 minutes.
02 - Fluff the rice and cool until warm but no longer hot to avoid burning your hands during shaping.
03 - Prepare desired fillings and place each in separate small bowls for easy access during shaping.
04 - Wet hands with water and rub a pinch of salt onto palms. Scoop about 1/3 cup rice, flatten gently, and place a spoonful of filling in the center. Mold rice around filling to form a ball or triangle.
05 - Continue shaping remaining rice and fillings in the same way until finished.
06 - Cut nori into facial shapes using scissors. Use cheese and carrot slices to make extra features such as teeth or eyes. Attach decorations to rice balls, using water to help adhere.
07 - Optionally, sprinkle with black sesame seeds for additional visual texture.
