Umeboshi Onigiri

Instructions

1. Cook the rice
   Place the rinsed rice and water in a rice cooker and cook according to manufacturer's instructions. Alternatively, cook the rice in a heavy-bottomed pot: bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 more minutes.
2. Season the rice
   In a small bowl, mix the rice vinegar, sugar, and 1/2 teaspoon salt until dissolved. When rice is done, transfer to a large wooden or non-reactive bowl and sprinkle the vinegar mixture over it. Gently fold in using a rice paddle or wooden spoon, being careful not to mash the rice. Cover with a damp cloth and allow to cool until just warm to the touch.
3. Prepare for shaping
   Fill a small bowl with water and add the 1 tablespoon of sea salt. This will be used to wet your hands to prevent the rice from sticking. Prepare a plate with the pitted umeboshi and another with the nori strips.
4. Shape the onigiri
   Wet your hands with the salt water. Take a handful of rice (about 1/2 cup) and create a depression in the center. Place one umeboshi in the depression, then mold the rice around it to enclose it completely. Shape the rice into a triangle by cupping your hands and applying gentle pressure. Smooth the surfaces with your palms.
5. Add nori and garnish
   Wrap a strip of nori around the bottom of the onigiri, with the rough side against the rice. The moisture from the rice will help it adhere. Sprinkle some sesame seeds on the exposed rice surfaces. If using, sprinkle a small amount of shiso leaves on top for color and flavor.
6. Repeat and serve
   Repeat the process with the remaining rice and umeboshi until you have 8 onigiri. Arrange them on a serving plate. Onigiri are best eaten within a few hours but can be wrapped individually in plastic wrap and refrigerated for up to a day.