Easy Square Onigiri Rice Balls

• 1 use about 1 heaping teaspoon of filling per onigiri, as needed
• 1 Umeboshi plums, flaked salted salmon, konbu tsukudani etc., to taste
• 360 ml worth raw white rice, cooked
• 1 dash Salt
• 1 full sheets (or as needed) Nori seaweed
• 1 Milk carton
• 1 Scissors
• 20 to 25 cm square pieces, 1 piece per onigiri Plastic wrap

1. Cut the milk carton about 3 cm from the bottom.
2. Cover with plastic wrap.
3. Mound in the rice.
4. (Optionally add salt to the rice beforehand.
5. If you are adding a lot of filling you don't need the salt.)
6. Make a dent in the middle.
7. Add the filling.
8. Cover with plastic wrap.
9. Pack down gently.
10. If you want firm onigiri, press down firmly.
11. Done!
12. Optionally wrap with nori seaweed (The filling here is umeboshi).
13. If you want to wrap the whole onigiri with nori seaweed, use 1/4 a sheet and place on top of the onigiri.
14. Wrap.
15. (The filling here is flaked salted salmon.)
16. Since you can see the filling, I think just wrapping the onigiri on one side with nori is fine...
17. (The filling here is konbu tsukudani.)
18. See for a rectangular onigiri: https://cookpad.com/en/recipes/144899-easy-rectangular-onigiri
19. You can make small squares too.

filling per, salmon, white rice, salt, full sheets, milk, scissors, wrap

Taken from cookpad.com/us/recipes/144845-easy-square-onigiri-rice-balls (may not work)