To begin, rinse the rice under cold water several times until the water runs clear. This helps remove excess starch and ensures the rice is light and fluffy. Once rinsed, drain the rice and place it in a rice cooker with 2 1/2 cups of water. Cook the rice according to the rice cooker’s instructions, or bring to a boil in a pot, then lower the heat and simmer, covered, for 15-20 minutes until all water is absorbed.

Once the rice is cooked, let it rest for about 10 minutes, covered, to allow the moisture to evenly distribute. Then, fluff the rice gently with a rice paddle or wooden spoon to release any trapped steam. Let it cool slightly but keep it warm for easier shaping.

Prepare your fillings. For example, flake salted salmon or combine tuna with mayonnaise. If using umeboshi, simply pit the pickled plum. The fillings should be bite sized to fit neatly inside the rice ball.

Wet your hands lightly with water to prevent the rice from sticking, and sprinkle a bit of salt on your palms. Take a small handful of warm rice (about 1/3 cup) and flatten it gently in your palm to create a disc shape.

Place your chosen filling (about 1 tsp) in the centre of the rice disc. Then, carefully fold the edges of the rice over the filling, covering it completely. Press the rice together to form a triangle or round shape, ensuring the filling is securely inside.

For added texture and flavour, lightly toast the nori strips by quickly passing them over an open flame. Wrap a strip of nori around the bottom of each rice ball, leaving the top exposed. The nori adds both flavour and a convenient way to hold the onigiri.

Optionally, sprinkle sesame seeds or furikake (a Japanese rice seasoning mix) over the rice balls for additional flavour and visual appeal. If you prefer grilled onigiri, brush them lightly with soy sauce and grill until the rice forms a crispy golden crust.

Serve the onigiri immediately, either warm or at room temperature. They can be enjoyed as a snack, packed in a lunch box (bento), or served as a side dish with soup or salad. For an authentic touch, serve with pickled vegetables like takuan (pickled daikon).