Rice Balls Rolled in Seaweed

Rice Balls Rolled in Seaweed
by Hisachika Takahashi

SERVINGS: MAKES 32 BALLS

MAKE-AHEAD
VEGETARIAN

2 cups Japanese sushi-style rice
2 1/2 cups water
1 tablespoon powdered sushi flavoring
1 cup white vinegar mixed with 1 cup water
4 sheets nori (seaweed), cut into
4-by-1-inch strips
Japanese sesame salt

In a large bowl, rinse the
rice in several changes of
cold water until the water
is thoroughly clear.

In a medium saucepan, combine
the rice with the 2 1/2 cups
of water and bring to a boil.

Cover and cook over low heat
until all of the water is
absorbed, about 15 minutes.

Remove the rice from the heat
and let stand, covered, for
15 minutes.

Transfer the warm rice to
a bowl and stir in the
sushi flavoring.

Let the rice cool to room
temperature.

Moisten your hands in the
vinegar mixture and roll
rounded tablespoons of
the rice into balls,
moistening with the vinegar
mixture as you roll.

Mash a few grains of rice
onto one short edge of a
nori strip; wrap the nori
around a rice ball, using
the mashed rice to seal
the edges.

Repeat to form the remaining
balls.

Sprinkle the balls with
the sesame salt; serve.

Make Ahead

The rice balls can stand
covered at room temperature
for up to 3 hours.