Step 1: Cook the Rice

1. Rinse the rice under cold water 2-3 times until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
2. Combine the washed rice and water in a rice cooker and cook according to the machine’s instructions. If using a stovetop, bring the water to a boil, then cover and simmer for 15 minutes before letting it rest for another 10 minutes.
3. Once cooked, fluff the rice with a rice paddle and let it cool slightly. Warm rice is easier to shape than hot rice.

Step 2: Prepare the Fillings

For Salted Salmon:

1. Season the salmon fillet with salt and bake at 375°F (190°C) for 12-15 minutes, or pan-fry until cooked through.
2. Flake the salmon with a fork and remove any bones.

For Tuna Mayo or Spicy Tuna:

1. In a small bowl, mix drained tuna, Japanese mayonnaise, and soy sauce (or Sriracha for the spicy version).

For Teriyaki Chicken:

1. Cook the chicken in a pan with a bit of oil.
2. Add teriyaki sauce and let it simmer for a few minutes until glazed.

Step 3: Shape the Onigiri

1. Wet your hands with water to prevent the rice from sticking.
2. Rub a little salt on your palms to season the rice.
3. Scoop about ½ cup of rice into your hand and gently flatten it.
4. Place about 1 tablespoon of your chosen filling in the center.
5. Carefully fold the rice around the filling, shaping it into a triangle, ball, or oval. Press firmly but gently to keep it compact.

Step 4: Wrap with Nori

1. Cut nori sheets into strips and wrap them around the rice ball for easy handling.
2. Optionally, sprinkle sesame seeds or furikake on top for extra flavor.

Step 5: Serve and Enjoy!

Enjoy your fresh onigiri as a snack, lunch, or picnic food! Serve them with miso soup, pickled vegetables, or a cup of green tea for a complete Japanese meal.