\recipe[A simple Far Eastern dish consisting of hand-shaped balls of lightly salted rice wrapped in dried seaweed.]{Onigiri (Elshimo Rice Ball Lunch)}[Build a fire, let it burn for an hour or so, and then split it into a bed of coals on one side and a small fire on the other.]
\serves{6-8}
\preptime{\cutext{15}{min}}
\cooktime{\cutext{87}{min}}
\dishtype{\freeze} %   options: vegetarian, glutenfree, freeze, mealprep
\dishother{\glutenfree} %   if you need more than one of the dish types? puts it in the other corner

\begin{step}
	\cutext{2}{cup} uncooked Koshu Sticky Rice\\\scriptsize{{Unlike the drier varieties common in San d'Oria and Windurst, this particular strand of Far Eastern rice becomes extremely sticky when cooked.}}
\method
Make the rice: Put the Koshu Sticky Rice in a large bowl, add enough water to cover the rice, and wash it, using your hands to swish the grains around. Discard the water. Repeat this process 3 or 4 times. Let the rice soak in water for 30 minutes. Transfer the rice to a sieve, drain and let sit for at least 15 minutes.
\end{step}

\begin{step}
   \cutext{2_1/2}{cup} water
\method
Combine the rice and water in a medium pot. Cover the pot with a lid and bring to a boil over the fire. Once the water is boiling, lower things to a simmer by suspending the pot an inch or so above the coals and continue to cook, covered, until the water is completely absorbed, 12 to 13 minutes. Take a quick peek, and if you see any water left, cover and continue cooking for another minute or so.

Remove the pot from the heat and let it sit, covered, for another 10 minutes. Uncover and let the rice cool until you can hold the rice without burning your hands. Do not let the rice cool down completely.
\end{step}

\begin{step}
	Algae Salt\\{\scriptsize A briny salt harvested by sun-drying then burning sea algae.}
   1 (\cunum{6}{oz}) Yugr'am Salmon fillet\\{\scriptsize This freshwater fish matures in the salty waters of the Bloodbrine Sea, only to return up the Yugr'am River where it was born to spawn.}
\method
Make the filling: Sprinkle a little Algae Salt on both sides of the Yugr'am Salmon fillet, and place the fillet in a small pan or baking dish. Bake over coals for 10 to 20 minutes, until the salmon flakes easily.

Break the cooked salmon into flakes and set it aside, discarding the skin.
\end{step}

\begin{step}
   4 sheets Ama Nori\\{\scriptsize This edible seaweed can be consumed raw, or dried into paper-like squares and wrapped around sticky rice.}
\method
While the rice is cooling, cut the Ama Nori into 1½-inch-wide strips.
\end{step}

\begin{step}
\method
Wet your hands to prevent the rice from sticking to them. Put some salt on your hands by dipping three fingertips in salt and rubbing to spread it all around your palms.

Scoop a handful (about \cutext{1/3}{cup}) of warm rice into one hand. Create a small indentation in the center of the rice. Put \cutext{1--2}{TL} of salmon inside. Then mold the rice with your hands around the indentation to cover the filling completely.

Gently form the rice into a triangle, using three fingers (thumb, pointer finger, middle finger) to make a triangle corner. Squeeze and pat the rice just firmly enough so the onigiri doesn't fall apart. You don't want to squeeze the rice too tightly.

Wrap the nori around the onigiri like you're wrapping a blanket around a baby. If your hands get too messy, wipe them off and re-dip them in water and salt before you make the next one. Repeat these steps with the rest of the rice, salmon and nori.
\end{step}

\begin{step}
   Elshimo Tea Leaves\\{\scriptsize These leaves, when dried and steeped in hot water, create a sweet-smelling tea known for its curative properties.}
\method
To brew the tea, use water that is just off the boil, add a teaspoon of Elshimo Tea Leaves to your cup, and steep for \cunum{2--3}{min}, avoiding over-steeping which can lead to a bitter taste; for best results, consider using a teapot with an infuser to easily remove the leaves when ready to serve.
\end{step}