Spring Onigiri with Pickled Vegetables

Instructions

1. 1
   Cook rice according to package instructions and let cool slightly until handleable.
2. 2
   Mix rice vinegar gently into the warm rice.
3. 3
   Wet your hands with salted water to prevent sticking.
4. 4
   Take a handful of rice, make an indent, place umeboshi or pickled cucumber in center.
5. 5
   Shape into triangles or balls, pressing firmly but gently.
6. 6
   Wrap each onigiri with a strip of nori seaweed and sprinkle with sesame seeds.