Okaka Onigiri

Instructions

1. Cook the rice
   Rinse the short-grain rice under cold water until the water runs clear. Place the rinsed rice and 3 1/4 cups of water in a rice cooker and cook according to manufacturer's instructions. Alternatively, cook on stovetop by bringing to a boil, then reducing heat to low, covering, and simmering for 18 minutes. Let the cooked rice rest, covered, for 10 minutes.
2. Prepare the okaka filling
   In a small saucepan, combine soy sauce, mirin, and sugar. Bring to a simmer over medium-low heat and stir until sugar dissolves, about 2 minutes. Remove from heat and let cool slightly. Place the bonito flakes in a medium bowl and pour the soy sauce mixture over them. Gently mix until the bonito flakes are evenly coated. Set aside.
3. Prepare for shaping
   Prepare a small bowl of water with the salt dissolved in it. This will be used to wet your hands to prevent the rice from sticking. Have the prepared okaka filling, nori strips, and sesame seeds ready for assembly.
4. Shape the onigiri
   Wet your hands with the salted water. Take about 1/2 cup of warm rice and create a slight indentation in the center. Place 1-2 tablespoons of the okaka filling in the indentation. Gently fold the rice over the filling and shape into a triangle or ball, applying gentle pressure to hold it together. The rice should completely enclose the filling.
5. Add the nori wrapper
   Take one strip of nori and wrap it around the base of the onigiri, with the rough side against the rice. This serves as a handle and helps keep the onigiri intact. Sprinkle a few sesame seeds on top for garnish.
6. Repeat and serve
   Repeat the process with the remaining rice and filling to make approximately 8 onigiri. Serve immediately or wrap individually in plastic wrap to keep fresh for a few hours at room temperature.