Ingredients:
•4 cups steamed Japanese rice
•strips of dried nori (seaweed)
•salt to taste
•black sesame seeds
•*for fillings:
•ume (pickled plum) / grilled salted salmon, salmoni (small chunks) / kombu no tsukudani
Preparation:
Cook steamed rice. Put about a half cup of steamed mchele in a mchele bowl. Wet your hands in water so that the mchele won't stick. Rub some salt on your hands. Place the steamed mchele on your hand and put your inayopendelewa filling, such as kombu-no-tsukudani, umeboshi, and grilled salmon, salmoni on the rice. Push the filling into the mchele lightly. Hold the mchele between your palms. Form the mchele into a round, a triangle, au a cylinder kwa pressing lightly with your both palms. Roll the mchele ball on your hands a few times, pressing lightly. wrap, upangaji pamoja the mchele ball with a strip of nori au sprinkle some sesame seeds on them.