Hand Formed Rice Balls With Various Fillings

Prepare your fillings: For tuna-mayo, mix drained tuna with mayonnaise and soy sauce. For umeboshi, simply have the plums ready. For salmon flakes, ensure they are lightly seasoned.

Set up your workspace: Have your warm cooked rice, a bowl of water, salt, and your chosen fillings within reach. Cut the nori sheets into strips if you plan to wrap the onigiri later.

Wet your hands thoroughly with water, then sprinkle a pinch of salt onto your palms. This prevents sticking and seasons the rice.

Take about 80-100g of warm rice and form a loose ball in one hand. Create a small indentation in the center with your thumb.

Place about 1-2 teaspoons of your desired filling into the indentation. Gently add a small amount of rice on top of the filling to cover it.

Using both hands, gently press and shape the rice into a triangle, ball, or cylinder. Apply firm but not crushing pressure, rotating the rice ball as you shape it. Repeat the wetting and salting of hands as needed.

Once shaped, you can wrap the bottom or a side of the onigiri with a strip of nori. This makes it easier to hold and adds a subtle flavor.

Repeat the process for the remaining rice and fillings. Serve immediately or pack for later enjoyment.