Chicken and Celery Onigiri Rice Balls

Rinse the rice with cold water several times until the water becomes clear. Cover it with cold water and let it sit for 30 minutes. Drain it through a sieve and let it drain for 15 minutes.

Pour fresh water over the rice in a pot with a thick bottom, cover with a lid, and bring to a boil over medium heat. Once the water boils, reduce the heat to low and simmer for 12–13 minutes until the rice has completely absorbed all the water.

Remove the pot from the heat and leave it covered for another 10 minutes. Stir the rice with a wooden spoon and let it cool slightly. Work with warm rice.

Boil chicken fillet in salted water, chop coarsely and shred into fibers. Peel the cucumber, remove seeds and cut into small cubes. Cut the celery the same way.

Mix the chicken with vegetables, dress with mayonnaise and sesame oil.

Wet your hands with water so the rice doesn't stick. Rub your hands with salt: dip three fingers into the salt shaker and distribute the salt over both hands.

Take a handful of rice in your hand, make a small indentation in the center, and place the chicken filling (1–2 teaspoons) in it. Fold the rice so that it covers the filling, and carefully shape it into a ball or triangle.

Attach nori strips to the finished balls. Serve with soy sauce.