Meharizushi

Method

1. 1 Cook the rice until it's sticky, then let it cool down until it's still warm to the touch.
2. 2 Rinse the pickled mustard greens to remove excess salt, squeeze out the excess water, and spread them flat.
3. 3 Finely chop the tough stems of the leaves and mix them into the rice along with roasted sesame seeds and a little soy sauce.
4. 4 The rice is molded into a round, elongated shape that fits comfortably in one large piece.
5. 5 Wrap a cabbage leaf around the ball of rice, fold the edges to seal it, and let it sit for 10 minutes so the leaf adheres firmly.