Onigiri
(Japan)

Ingredients:
round rice — 1 cup (200 ml)
nori (dried seaweed) — 2 leaves
salmon — 200 grams
cucumber — 1 piece
delicate cream cheese — 2 tablespoons
rice vinegar — 2 tablespoons
sugar — 1 tablespoon
salt — ½ teaspoon

Preparation: 
Rinse the rice under cold water several times to remove excess starch. Then boil until tender and cool. 

In a small bowl, mix the rice vinegar, sugar and salt. Add this mixture to the warm rice and mix gently.
Cut the salmon and cucumber into thin slices. Add the curd cheese. 

Soak your hands in water with a little vinegar so that the rice does not stick to your hands. Take a small amount of rice, form a flat cake and put the filling in the center. 

Shape the rice into a triangle or circle by squeezing it tightly between your palms.
Wrap each onigiri with a strip of nori so that it sticks to the rice and stays in place.
Store the finished onigiri in the refrigerator for no more than 24 hours. 

Perfect for your snack!
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