Cook the Rice: Use short-grain Japanese rice for the best texture.
Prepare Fillings: Choose fillings like salted salmon, pickled plum (umeboshi), or tuna mayo.
Season the Rice: Mix rice with a bit of salt for added flavor.
Shape the Rice: Wet hands, scoop rice, and shape into triangles or balls.
Add Fillings: Place filling in the center, then cover with more rice.
Seal the Onigiri: Press gently to seal the rice around the filling.
Wrap with Nori: Optional, but adds flavor and makes them easier to hold.
Garnish: Sprinkle with sesame seeds or furikake for extra flavor.
Serve and Enjoy: Onigiri can be eaten fresh or packed for later.