Ingredients:
4 cups steamed Japanese rice
salt to taste
black sesame seeds
strips of dried nori seaweed

For fillings (optional):
ume (pickled plum)
grilled salted salmon (small chunks)
katsuobushi (dried bonito flakes) seasoned with soy sauce

Directions:
Put about a half cup of steamed rice in a rice bowl. Wet your hands in water so that the rice won't stick. Rub some salt on your hands. Place the steamed rice on your hand and put your favorite filling, such as umeboshi or grilled salmon on the rice. Push the filling into the rice lightly. Hold the rice between your palms. Form the rice into a round, a triangle, or a cylinder by pressing lightly with your both palms. Roll the rice ball on your hands a few times, pressing lightly. Wrap the rice ball with a strip of nori or sprinkle some sesame seeds on them.