Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Rice
Finish
Equipment
Saucepan with lid; sieve; bowl; rice paddle; scissors.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Rinse · About 5 min
- Rinse 300 g Japanese short-grain rice until water becomes clearer. Drain for 5 minutes.
Cook · About 20 min
- Put rice and 390 ml water in a saucepan. Bring to a boil; cover and cook on the lowest heat for 15–18 minutes.
Check: The water is absorbed and rice is tender.
Rest · About 10 min
- Leave covered off the heat for 10 minutes. Fluff and cool briefly until safe to handle.
Shape · About 15 min
- Wet clean hands; rub a little ¾ tsp salt on palms. Divide rice into eight portions and shape gently. Scatter 10 g sesame seeds; cut 4 nori sheets in half and wrap before serving.
Check: Do not leave rice at room temperature for long; follow the rice storage guidance.
Tips
- Use short-grain rice so the balls hold together.
- Avoid pressing so hard that rice becomes paste.
Substitutions
- Use labelled gluten-free nori without seasonings if needed.
- Omit sesame if avoiding it; keep the rice method.
Storage
- Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.
- Reheat rice only once until steaming hot; then cool only enough to handle. Refrigeration firms the grains. Keep nori separate until serving.
Make ahead
- Measure rice and cut nori ahead.
- Cook and shape close to serving; keep nori dry until wrapping.
FAQ
Can I use basmati rice?
It will not bind as well. This draft uses Japanese short-grain rice.
Can I add a filling?
Use a small amount of a safe prepared filling; storage needs then depend on that filling.
Why does nori soften?
Moist rice makes it soft. Wrap just before eating for a crisp sheet.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
