Measure 2¼ cups uncooked Japanese short-grain white rice, put the rice in a large bowl, rinse, and cook with a rice cooker or pot.

Add 2½ cups water to the drained rice and let it soak for 20–30 minutes before cooking.

While the rice is cooking, prepare the fillings. For the salmon filling, broil or bake 1–2 fillet salmon at 425ºF until well done, then flake.

Mix katsuobushi with soy sauce for the Okaka filling.

Combine drained albacore tuna with Kewpie mayonnaise and soy sauce for the Tuna Mayo filling.

Prepare umeboshi by removing the seed and placing the flesh on a plate.

Squeeze out the roe from mentaiko sacs for the Mentaiko filling.

Place shio kombu in a bowl for easy access.

Shape the onigiri by gathering cooked rice and forming shapes with an onigiri mold or hands.

Gently press the rice to avoid falling apart but keep it airy.

Use plastic wrap to shape if preferred, ensuring to sprinkle salt.

Dip fingers before touching onigiri to prevent sticking, then coat with furikake.

Toast nori over an open flame and cut into thirds. Wrap onigiri with nori strips and serve warm or at room temperature.

For crispy nori, wrap only before serving and store nori in an airtight container.

Consume onigiri within 6 hours for best texture. Store wrapped in kitchen towels if refrigerating.

Grill dried onigiri in a frying pan and baste with soy sauce for Yaki Onigiri.