Onigiri

Instructions

1. 1

   Rinse the rice in a fine mesh strainer under cold water until the water runs clear, about 2 minutes. Drain well.

2. 2

   Combine rice and water in a rice cooker or heavy-bottomed pot. If using a pot, bring to a boil, reduce heat to low, cover tightly, and cook for 15 minutes. Remove from heat and let steam for 10 minutes without lifting the lid.

3. 3

   While rice cooks, prepare the filling by mixing flaked salmon with mayonnaise and soy sauce in a small bowl. Set aside.

4. 4

   Transfer cooked rice to a large bowl and season with salt while still hot. Gently fold to distribute, being careful not to mash the grains. Let cool until comfortable to handle but still warm.

5. 5

   Wet your hands with water and rub a small amount of salt on your palms to prevent sticking. Take about 1/2 cup of rice and flatten it in your palm.

6. 6

   Place 1 tablespoon of salmon filling in the center of the rice. Carefully mold the rice around the filling, shaping it into a triangle by cupping your hands and pressing firmly but gently.

7. 7

   Wrap a strip of nori around the base of each onigiri, pressing to adhere. Sprinkle with sesame seeds if desired.

8. 8

   Serve immediately or wrap tightly in plastic wrap for later. Best consumed within 4-6 hours at room temperature.