Nori Rice Balls
Yields 8 Rice Balls
4 sheets Emerald Cove® Nori
4 cups freshly cooked brown rice
4 Emperor’s Kitchen® Organic Ryujin Umeboshi Plums or about 2 tsp Emperor’s Kitchen® Premium Ryujin Umeboshi Paste
Toast nori on 1 side, fold, and carefully tear in half, then tear each half into halves.
Moisten your hands in lightly salted water, then gently but firmly form about ½ the rice into a ball. Continue until all 8 are finished. Wet your hands as necessary to prevent sticking, but use as little water as possible.
Press your index finger into the center of the rice ball and insert ½ umeboshi plum, or about ¼ tsp umeboshi paste ( For variety, you may substitute minced pickles, deep-fried tofu, or seitan wheat meat, or your favorite cooked vegetables). Seal the opening. The outside of the ball may be rubbed lightly with umeboshi or miso for extra flavor.
Using 2 squares of nori, cover each rice ball. At first it may look a little ragged; set it down, wrap the rest, then come back to the first, and gently pack as you would a snowball.
Umeboshi helps preserve the rice and aids its digestion. Rice balls keep best if wrapped in waxed paper, then in paper. Do not wrap in plastic or store in airtight container.