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1
Crisp a sheet of nori over heat.
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2
Salt warmed rice.
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3
Mix in the yukari seasoning.
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4
Taste and adjust with more salt if necessary.
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5
Spread rice over the rough side of the nori sheet.
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6
Keep the top 2 cm edge of the nori empty.
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7
Top with deseeded umeboshi pickled plum.
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8
I laid a strip of pickled shiso leaves on the far end.
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9
Roll from the side closest to you.
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10
The tip is to roll tightly.
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11
You do not need a sushi rolling mat.
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12
Once rolled, lay the rolled edge down and rest until the nori softens.
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13
Slice the roll by moistening a knife with wet kitchen paper after each slice.
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14
This is a quartered sheet of nori.
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15
If you use smaller sheets of nori, you can make hosomaki thin rolls.
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16
For this, I used okaka chirimen (seasoned bonito flakes and jako fish).
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17
The mini rolls are also cute.
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18
When my child was small, I served the rolls this size.
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19
This is a halved sheet of nori with kombu kelp with herring roe on kelp (komochi kombu kelp).
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20
Use whatever ingredients you like.
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21
I had an onigiri rolling party by myself (and indulged in gluttony).
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22
This is herring roe on kelp (komochi kombu kelp) with flaked salmon.
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23
It's perfect for bento.
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24
You don't touch the rolls with your hands, and won't go bad during the hot summer months.
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25
These are rolls made of mixed rice.
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26
These rolls cool faster than onigiri.
