1. Wet your hands with water first so that the rice does not stain your hands. Then take a pinch of salt mixed with white sesame seeds, so that the whole palm of your hand is covered with salt flowers.

2. Place a bowl of freshly cooked rice on your palm and gently squeeze it into a ball.

3: Using two fingers, dig a depression in the center of the rice and place the grilled and battered salmon, then add a small amount of rice to cover the salmon.

4: Hold the rice ball in your left hand and turn it with your right hand while squeezing it into a full triangle shape. Be careful not to push too hard, or the rice ball will be hard.

5: Place the rice ball in the center of a rectangle of nori and roll it up from both sides to enclose it. Place a dab of salmon on the head of the onigiri so that you can make it clear what the onigiri is topped with.

A variety of onigiri toppings

From the left side of the inside: braised tuna, stir-fried pickled mustard greens, stir-fried minced beef and minced pork, tuna in mayonnaise, and dried bonito cheese. The cheese is wrapped in hot rice and melts into a gooey consistency.

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