Onigiri

Work with wet hands while the rice is still hot (or at least warm). Form 8 balls by cupping the rice gently between your hands. Brush each ball lightly with soy sauce, using about half the soy for this purpose.

Brush each of the nori sheets with a little of the remaining soy sauce, then cut each piece in half (done most easily with scissors). Wrap each ball with a piece of nori, shiny side out. Serve within a few hours.

Sprinkle the balls with toasted sesame seeds (page 596) before wrapping.