1 cup sushi rice
1 teaspoon salt
1 tablespoon white miso
1 teaspoon honey
Umeboshi (Japanese pickled plums), halved
Nori (toasted seaweed sheets), cut into thirds
Soy sauce, for dipping, optional
Nuts or cheese cubes
Use your imagination when filling onigiri. As long as the filling is strongly seasoned, it will probably be good! Try drained canned tuna mixed with mayonnaise, smoked salmon or avocado cubes. Onigiri taste best at room temperature.
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