Once your rice is cooked, let it cool down just enough to be able to handle. The cooler the rice becomes, the harder it is to stick it together. In a medium bowl, mix approximately a cup of rice with sea salt or furikake seasoning to taste. Mix it until just combined.
Line a small bowl with plastic wrap and place half of the seasoned rice into it.
Using a spoon or another utensil, create a small grove in the rice and fill it with a teaspoon, but no more than a tablespoon of filling. Overfilling with make the onigiri harder to seal.
Cover the filling with the remaining ½ cup of seasoned rice.
Gather the edges of the plastic wrap and gently pack the rice ball together.
Shape the rice ball into a rounded triangle by cupping your hands and fingers in a “V” shape, and molding the onigiri into the desired shape.
Release the onigiri from the plastic wrap and garnish with sesame seeds. Rewrap the onigiri in the plastic wrap, and set aside.
Repeat steps until you have made six to ten onigiri.
If you plan to eat them immediately, cut nori into 1 ½ inch strips and fold them around the base of the onigiri. Don’t use the nori until ready to eat, or else the nori will get soggy.
If you plan to eat them the next day for lunch (my favorite thing to do), keep the onigiri wrapped in plastic wrap and line them right side up in a large food storage container until ready to eat. They will stay fresher this way without drying out the rice. Keep them refrigerated. When ready to eat, wrap them in nori.
Enjoy with a drizzle of soy sauce if you desire!
Notes: