Onigiri (Rice Balls)

Very easy, but delectable. It’s just sushi rice formed into a shape with stuff in it, sometimes wrapped in nori (seaweed paper.)
Here’s how I made mine.
Sushi Rice:
1 & 1/2 cups sushi rice
1/4 cup rice vinegar
3 tablespoons sugar
1 teaspoon salt
roasted sesame seeds
Sushi rice tastes much better than long grain rice and will form better balls. It is found in the oriental section of Kroger’s.
1. Put the rice in the rice cooker with 2  cups of water.
2. While the rice is cooking, bring the vinegar, sugar, and salt to a boil, then set aside.
3. When the rice is done, pour in the sauce and fluff gently.
4. Sprinkle sesame seeds liberally  and then fluff some more.
5. Taste.
If it needs more sesame seeds, repeat the last 2 steps until it’s good.
6. Form into shapes. I just use my hands to form it into flattened ball shapes or into triangles. I have also done squares and hearts. The rice could be packed into anything to give it shape though, e.g., cookie cutters, mugs, rubber ice cube trays, etc. The key is to make sure your hands and whatever implements you use are wet so the rice doesn’t stick.
7. (optional) Wrap with nori. For ideas on how, see Google.

Creamed Tuna

Thanks to Andrea for looking up the recipes for Creamed Tuna and Baking Powder Biscuits. And for the suggestion.

4 tbs	Margarine
1/4 cup	flour
1/2 tsp	salt
1/8 tsp	pepper
2 cups	milk
2 cans	tuna

Melt margarine on low.
Blend flour, salt, and pepper until smooth and bubbly.
Remove from heat and stir in milk slowly.
Boil 1 minute until sauce thickens.
Add tuna and reheat.
Serve over biscuits or toast.