Salmon Onigiri

Instructions

1. Prepare the salmon mixture
   In a small bowl, mix the flaked salmon with Japanese mayonnaise, soy sauce, and a dash of rice vinegar. If using wasabi, add it now and mix thoroughly.
2. Season the rice
   Gently fold the 1/2 teaspoon of salt into the warm rice. Be careful not to mash the rice grains as you mix.
3. Prepare for shaping
   Wet your hands and sprinkle them with sea salt to prevent the rice from sticking. This traditional method also adds flavor to the outer layer of the onigiri.
4. Shape the onigiri
   Take a handful of rice (about 1/3 cup) and create an indentation in the center. Place about 1 tablespoon of the salmon mixture in the indentation. Close the rice around the filling and shape into a triangle or oval. Press firmly but gently to ensure the onigiri holds its shape.
5. Add the nori
   Wrap a strip of nori around the bottom of each onigiri, leaving the top exposed. This provides a convenient, non-sticky area to hold the onigiri when eating.
6. Garnish and serve
   Sprinkle each onigiri with toasted sesame seeds for added flavor and presentation. Serve immediately or wrap individually in plastic wrap for later consumption.