Ingredients (For 2 pieces)
| Warm cooked rice | 240g |
|---|---|
| Salt | As needed (about 1/4 tsp) |
| S&B UMEBOSHI PASTE (SALT-PICKLED PLUM) | As desired |
| S&B MENTAIKO PASTE (SPICY POLLOCK ROE) | As desired |
| S&B YUZU MISO PASTE（MISO WITH CITRUS） | As desired |
| Seaweed (cut into one-thirds) | 2 sheets |
Directions
- Wet your palms with water and evenly sprinkle salt over them.
- Put half the amount of rice on your hand and make a little hole in the center.
Add 1 tsp of any of S&B UMEBOSHI/MENTAIKO/YUZU MISO paste into the hole and fold it into the rice. - Shape the rice ball into a triangle while turning it in your hands.
- Wrap a seaweed sheet around the shaped rice.
If you prefer a crispy texture, wrap the seaweed sheet around the rice right before serving.
