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1
Prep: Begin by cooking the rice until tender and fluffy. Do not rinse the rice of its starches before cooking because you want the starch to act as a sticking agent later.
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2
While the rice is cooking, mix the salt and the warm water into a bowl until dissolved. Taste to test saltiness, add more salt if needed. Set aside.
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3
Next, add together the Soy Sauce, Mirin, and the sugar cube into another bowl.
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4
Take the cheese stick and chop finely. Then take 1/4 of the pieces and squish into a small ball with your hands. Make 4 balls total and place them into the Soy Sauce mixture.
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5
When the rice is done place into a large bowl. Fluff the rice until it is hot, but not scorching. (You don't want to burn yourself!).
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6
Making the Onigiri: First, dip your clean hands (I suggest removing all jewelry) into the bowl of warm saltwater.
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7
Take a portion of the rice and spread it onto the palm of your hand. Make a small depression in the middle.
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8
Place one cheese ball into the depression and close the rice layer on top of itself, adding more rice from the bowl to help seal the cheese inches.
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9
Repeat above steps. If you find that the rice is sticking to your hands, just rewet them in the saltwater.
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10
Eat warm, or pack them in your bag as a snack for later!
