8 Basic Rice Balls

Ingredients

Tuna-mayo Onigiri

1 small can Tuna (70g)
2 tbs Japanese mayonnaise
1 bowl hot steamed rice (100g)
1 sheet Nori seaweed

Salted salmon Onigiri

1 slice salmon
½ tsp salt
1 bowl hot steamed rice (100g)
1 Shiso leaf

Okaka Onigiri

1 tbs Katsuobushi
½ tsp soy sauce
1 bowl hot steamed rice (100g)

Ume Onigiri

1 Umeboshi
1 bowl hot steamed rice (100g)

Kombu Onigiri

1 tsp Kombu Tsukudani
1 sheet Shaved Kombu
1 bowl hot steamed rice (100g)

Yaki Onigiri (pan-fried Onigiri)

1 bowl hot steamed rice (100g)
1 tbs Katsuobushi
½ tsp soy sauce
1 tsp sesame oil
1 bowl hot steamed rice (100g)
1 tsp soy sauce
1 tsp mirin

Shio Onigiri

⅓ tsp salt (=shio in Japanese)
1 bowl hot steamed rice (100g)

Umeboshi and Egg Onigiri (Ume-tamago)

1 Umeboshi
1 bowl hot steamed rice (100g)
1 tsp sesame oil
a pinch of salt

Vinegary water (to moisten your palm)

1 tsp vinegar　※any kind
½ cup water