Nasi Kepal

Name: Nasi Kepal
Cuisine: japanese
Ingredients: 2 cups Japanese short‑grain rice; 2½ cups water; 1 tsp salt (for seasoning rice); 1 tbsp rice vinegar; 1 tsp sugar; 2 tbsp umeboshi paste; 2 tbsp grilled salmon flakes; 1 tbsp toasted sesame seeds; 1 tsp furikake seasoning; 2 sheets nori, cut into strips

Onigiri

Ingredients

2 cups Japanese short‑grain rice
2½ cups water
1 tsp salt (for seasoning rice)
1 tbsp rice vinegar
1 tsp sugar
2 tbsp umeboshi paste
2 tbsp grilled salmon flakes
1 tbsp toasted sesame seeds
1 tsp furikake seasoning
2 sheets nori, cut into strips

Instructions

11. Rinse the rice until water runs clear, soak 30 min, then cook with water in a rice cooker.
22. While the rice cooks, mix rice vinegar and sugar; set umeboshi paste and salmon flakes aside.
33. When cooked, transfer rice to a bowl, gently fold in the vinegar mixture and ½ tsp salt, then let steam 10 min.
44. Wet your hands, sprinkle a pinch of salt, take about ½ cup rice, make a small indentation, place ½ tsp filling (umeboshi or salmon), and mold into a triangle.
55. Press a strip of nori onto the bottom side of each triangle for easy handling.
66. Sprinkle toasted sesame seeds and furikake over the shaped onigiri.
77. Serve at room temperature or wrap individually in plastic for later consumption.

Source: llm-generated