Onigiri rice balls

• 300 g sushi rice, short-grain
• 360 ml water
• 1 tsp salt, for your hands
• 4 tbsp sweetcorn, drained
• ½ ripe avocado
• 1 tsp lemon juice
• 1 tsp tamari, gluten-free soy sauce, for dipping check the label
• 2 sheets nori
• 2 tbsp sesame seeds

1. 1

   Put the rice in a sieve and rinse it under cold water, rubbing it with your hands, until the water runs almost clear.

   Wash the rice until the water is clear.

2. 2

   With a grown-up: hot pan

   Put the rice and water in a pot with a lid. Bring to the boil, then turn the heat to the lowest and cook for 12 minutes with the lid on.

   Timer 12 min
3. 3

   Take the pot off the heat and leave it closed for 10 minutes more, then spread the rice on a plate until it is warm but not hot to hold.

   Timer 10 min
4. 4

   With a grown-up: sharp knife

   Scoop out the avocado and mash it with the lemon juice. In another bowl mix the sweetcorn with the tamari.

   Mash the avocado; mix the corn.

5. 5

   Cut the nori into wide strips with scissors.

6. 6

   Wet your hands and rub a pinch of salt on your palms. Take a handful of rice, flatten it a little and press a hollow in the middle with your thumb. Put in a teaspoon of filling.

   Wet, salty hands; make a hole in the rice; add filling.

7. 7

   Close the rice over the filling and press it firmly into a triangle or a ball.

8. 8

   Wrap a strip of nori around the bottom and dip the top in sesame.

Tips

Rice that is too hot burns little hands and rice that is too cold will not stick: warm is right. Eat them the same day, and wrap the nori on just before eating so it stays crisp.