Onigiri

From Alice

• 2 ¼ cups white, short-grain, Japanese rice (or medium-grain California rice).
• rice wine vinegar
• ¼ lb sashimi-grade salmon

Directions:

Broil the salmon until justflaking.

Cook the rice. Add rice vinegar until the flavor of the rice is right–like sushi rice. This should be ¼ to ½ cups of rice wine vinegar.

Make tightly-squished balls of rice with bits of salmon hidden in the middle. Using an onigiri mold makes this easy.

You can put other things in the middles too!