Hmmm.... Rice balls;
1 part sushi rice (short grained)
2-3 parts water
Cook the rice in the water, if it isn't soft enough by the time the water is gone, add a little bit more water.
Cool rice. Wet your hands and put salt on them to keep the rice from sticking. Roll the rice into a bunch of little balls, a little bigger than the size of you palm.
Mix a pinch or two of Bonito Flakes (dried tuna flakes, kind of expensive but very good. You can exchange this for umeboshi, pickled plum, but it's kind of icky and salty-sour) and a little bit of soy sauce together to form a paste.
Poke a hole in the center of each rice ball with the fat end of a chopstick. Poke a small ball of the bonito paste (or a small chunk of umeboshi) into the hole you made. Then gently try to shape the bal into a triangle-ish shape.
Now take a small piece of nori (dried seaweed used in sushi and other recipes, not hard to find) and wrap it over the filled hole and around the bottom to the back of the ball.
If you are travelling with the riceballs, wait till you serve them to put the nori on, because it gets soggy easily.

<3 Enjoy