• 2 cups cooked white Japanese sushi or short grain rice
  • Pinch of Salt to taste
  • 1 sheet Seaweed (called Nori in Japanese) or seaweed that is already perforated for sushi/onigiri use
  • Ume (pickled plum) – soft-looking umeboshi
  • Salted salmon
  • Furikake (Nori Komi version)

Passo a passo

  1. Before molding musubi, separate 1/3 of the rice and mix in a bowl with furikake for furikake musubis.
  2. Remove pit from ume (pickled plum) without distorting the shape.
  3. Add the desired amount of furikake.
  4. Sprinkle salt on your hands and begin to mold triangle rice balls.
  5. Wrap with seaweed in style that you prefer!