Onigiri (Japanese Rice Balls) - cooking recipe

Ingredients

1 lb short-grain rice
8 umeboshi (dried plum)
8 nori (dried seaweed)
salt

Preparation

Cook the rice.
Keep it warm, but let it cool enough so that it won't burn your hands.
Cut each nori sheet into 9 strips.
Wet your hands and sprinkle them with salt to prevent the rice from sticking to them.
Mold a handful of rice into a triangular shape with an indentation in the middle.
Press a piece of umeboshi into the indentation you left.
Wrap the rice and umeboshi in Nori strips.
Serve immediately or save for later.