# The Ingredients You'll Need:
→ Rice
01 - 2 cups Japanese short-grain rice
02 - 2 1/2 cups water
03 - 1/2 teaspoon salt
→ Fillings
04 - 1/2 cup cooked tuna mixed with 2 tablespoons mayonnaise
05 - 1/2 cup cooked, seasoned chicken, shredded
06 - 1/2 cup cooked vegetables such as sautéed mushrooms, spinach, or sweet corn
07 - 1/4 cup pickled plum (umeboshi), pitted and chopped
→ Decorations
08 - 2 sheets nori (dried seaweed)
09 - 2 slices cheddar or mozzarella cheese
10 - 1 small carrot, peeled
11 - Black sesame seeds, optional
→ Additional
12 - Bowl of water for shaping
13 - Pinch of salt for hands
# Step-by-Step Instructions:
01 - Rinse the rice thoroughly in cold water until the water remains clear. Combine with 2 1/2 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, then cover and simmer for 18 minutes. Remove from heat and let rest for 10 minutes.
02 - Fluff the cooked rice gently and allow it to cool until just warm, not hot.
03 - Set out the selected filling ingredients in small bowls for ease of assembly.
04 - Moisten hands with water and rub a pinch of salt onto palms. Use approximately 1/3 cup of rice per ball. Flatten gently in your hand, add a spoonful of filling to the center, and enclose the filling within the rice to form a ball or triangle.
05 - Continue shaping rice balls as described until rice and fillings are used up.
06 - Cut nori into small facial features using scissors or a craft punch. Slice cheese and carrot for additional details. Attach decorations to rice balls using a dab of water if necessary.
07 - Optionally sprinkle black sesame seeds over rice balls for additional texture. Serve as desired.
