Eat and Run: My Unlikely Journey to Ultramarathon Greatness

by Scott Jurek

Rice Balls (Onigiri) I first saw these seaweed-wrapped rice packets when I asked a Japanese runner to show me what was in his race pack. I’m grateful I did, because white rice is a great food for cooling your body, especially in hot climates like Death Valley. It’s packed with carbohydrates, it’s not too sweet, and it’s soft and easy to digest. A great source for electrolytes and salt (via the seaweed), rice balls have always been a portable pick-me-up in Japan. These days, you can even find them at convenience stores in Asia. For a soy-free variation, substitute pickled ginger or umeboshi paste for the miso. 2 cups sushi rice 4 cups water 2 teaspoons miso 3–4 sheets nori seaweed Cook the rice in the water on the stovetop or using a rice cooker. Set aside to cool. Fill a small bowl with water and wet both hands so the rice does not stick. Using your hands, form ¼ cup rice into a triangle. Spread ¼ teaspoon miso evenly on one side of the triangle. Cover with another ¼ cup rice. Shape into one triangle, making sure the miso is covered with rice. Fold the nori sheets in half and then tear them apart. Using half of one sheet, wrap the rice triangle in nori, making sure to completely cover the rice. Repeat using the remaining rice, miso, and nori. MAKES 8 ONIGIRI 2 “Sometimes You Just Do Things” PROCTOR, MINNESOTA, 1980 The only line that is true is the line you’re from. —ISRAEL NEBEKER OF BLIND PILOT

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