Onigirazu

Instructions

1. Prepare the rice
   Cook the Japanese short-grain rice according to package instructions. Once cooked, let it cool slightly but use while still warm. Season with a small amount of rice vinegar if desired.
2. Lay out the nori
   Place a sheet of nori on a cutting board with one corner pointing toward you (diamond shape). The rough side should be facing up to help the rice stick better.
3. Create the rice base
   Place about 1/2 cup of warm rice in the center of the nori and spread it out into a square shape (about 4x4 inches), leaving enough nori around the edges to fold over later. Press down gently with wet hands or a rice paddle.
4. Add the fillings
   Layer your fillings in the center of the rice square. Start with a drizzle of mayonnaise, then add spinach, a slice of meat, egg, avocado, cucumber, and cheese. Add a dash of soy sauce and sprinkle with sesame seeds.
5. Add the top rice layer
   Place another 1/2 cup of rice on top of the fillings, spreading it into a square the same size as the base layer. Press down gently to compact the fillings.
6. Fold the onigirazu
   Fold the corners of the nori over the rice like wrapping a present. Start with the corner closest to you, then the opposite corner, followed by the left and right corners. The nori should stick to itself when it touches the rice.
7. Wrap and rest
   Wrap the entire onigirazu tightly in plastic wrap and let it rest for 5 minutes. This helps the nori soften slightly and seal the edges better.
8. Slice and serve
   With a sharp knife, cut the onigirazu in half diagonally through the plastic wrap (this prevents it from falling apart). Remove the plastic wrap and serve immediately.