Onigiri

Instructions

1. Cook the rice
   Place rinsed rice and water in a rice cooker and cook according to manufacturer's instructions. Alternatively, cook rice in a heavy-bottomed pot: bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. Prepare the fillings
   While rice is cooking, prepare all fillings and place them in separate small bowls. Ensure salmon is cooked and flaked, umeboshi is pitted and chopped, and tuna is mixed with mayonnaise.
3. Season the rice
   Transfer the cooked rice to a large wooden or plastic bowl. Sprinkle 1 teaspoon salt over rice and gently fold it in with a rice paddle or wooden spoon. Allow rice to cool slightly until it can be handled comfortably but is still warm.
4. Shape the onigiri
   Prepare a small bowl with salted water. Wet your hands with the salted water to prevent sticking. Take a handful of warm rice (about 1/2 cup) and create an indentation in the center. Place 1-2 teaspoons of your chosen filling in the indentation, then close the rice around the filling.
5. Form the triangles
   Shape the rice ball into a triangle by cupping it in your palms and pressing firmly on the sides with your fingers. Apply enough pressure to ensure the onigiri holds its shape, but don't crush the rice. Rewet hands between shaping each onigiri.
6. Add the nori
   Wrap a strip of nori around the base of the onigiri, with the rough side facing the rice. The nori should cover about 1/3 of the onigiri, leaving the top exposed. For completely wrapped onigiri, wait until just before serving to wrap to maintain crispness.
7. Garnish and finish
   Sprinkle toasted sesame seeds on top of each onigiri. For variety, you can also use furikake (Japanese rice seasoning) or a small amount of the filling as a garnish to indicate what's inside.