The first time my mother made onigiri for me was when I was in kindergarten. I remember looking forward every day to having onigiri for lunch. Even now, as a college student, I bring onigiri made by my mother for lunch everyday. It is an indispensable part of my diet. My mother and I would like to share a recipe for onigiri. INGREDIENTS (for 4 servings, 2 onigiri per serving) Boiled rice 4 cups (for 8 riceballs) Salt a little Roasted sesame a little Nori (toasted seaweed) 8 sheets Fillings (fish roe, bonito flakes, pickled plum) 　　　　　 1. Divide the rice into eight equal portions (one for each riceball). 2. Wash your hands well. Wet your hands with water and cup a little salt, sesame and one portion of rice in your hand. 3. Make a little hole in the center of the rice with your finger and fill the hole with one or two of our favorite fillings. 4. Cover the filling with rice and press firmly with both hands, making sure the filling is securely in the center. 5. Squeeze the rice into a oval or triangle-shaped ball. 6. Wrap the onigiri with nori.