Wet your hands as necessary to prevent sticking, but use as little water as possible. Seal the opening. The outside of the ball may be rubbed lightly with umeboshi or miso for extra flavor. Using 2 squares of nori, cover each rice ball. Umeboshi helps preserve the rice and aids its digestion.
Rice balls keep best if wrapped in waxed paper, then in paper.
Do not wrap in plastic or store in airtight container. Cover vegetables with a plate that fits down into the bowl and place a weight on top of the plate. Refrigerate for 6 hours or overnight. Drain off liquid and toss vegetables with oil, shoyu, lemon juice, and parsley. Shred nori on top.