1 cup sushi rice
furikake (Japanese rice seasoning), to taste, optional
bean sprouts, thinly diced, to taste
1 cucumber, thinly sliced and diced
nori seaweed, to taste
1. Cook the rice after directions on the package, let it cool a bit, but not completely. If you like, mix with furikake.
2. Make sure to always have a bowl of water next to you while forming the onigiri (otherwise the rice will only stick to your hands). Take a handful rice and make a mold. Put the veggies into it and form balls or small triangles.
3. At the end, wrap with a small leaf of nori. Tastes best cold.