Stage 1: Cook the Perfect Onigiri Rice

1. Rinse the Rice: Place the 2 cups of uncooked rice in a large bowl. Cover with cold water and swish the rice around with your hand. The water will become cloudy. Carefully pour out the cloudy water, using your hand as a strainer to keep the rice from falling out. Repeat this process 3-4 times, or until the water runs mostly clear. This step is crucial; it removes excess surface starch and prevents the rice from becoming gummy.
2. Soak the Rice (Optional but Recommended): After the final rinse, drain the rice completely. Add the 2 ½ cups of fresh, cold water. Let the rice soak for at least 30 minutes. This allows the grains to hydrate evenly, resulting in a fluffier texture.
3. Cook the Rice: Transfer the rice and its soaking water to a rice cooker and cook according to the manufacturer’s instructions. If cooking on the stovetop, bring the rice and water to a boil in a medium saucepan. Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid.
4. Steam the Rice: After 15 minutes, remove the pot from the heat (or once the rice cooker switches to “keep warm”). Let it stand, covered, for another 10-15 minutes. This allows the rice to steam and finish cooking, absorbing any remaining moisture.
5. Fluff and Cool: Gently fluff the cooked rice with a rice paddle or spatula using a cutting motion to separate the grains without mashing them. Transfer the rice to a large, non-metallic bowl to cool down slightly. It should be warm enough to handle but not piping hot.

Stage 2: Prepare the Savory Salmon Filling

1. Cook the Salmon: While the rice is cooking, prepare the salmon. Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and pepper.
2. Pan-Sear Method: Heat 1 teaspoon of oil in a non-stick skillet over medium-high heat. Place the salmon fillet in the hot pan and cook for 4-5 minutes per side, or until it’s cooked through and flakes easily with a fork.
3. Baking Method: Alternatively, preheat your oven to 400°F (200°C). Place the seasoned salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until cooked through.
4. Flake and Mix: Once the salmon has cooled slightly, use a fork to flake it into small pieces in a medium bowl. Discard any stray bones.
5. Combine Ingredients: To the flaked salmon, add the Japanese mayonnaise, soy sauce, and optional sriracha and chopped scallions. Mix gently until everything is well combined and the salmon is coated in a creamy dressing. Set aside.

Stage 3: Season the Rice

1. Salt the Rice: Once the rice has cooled to a warm, handleable temperature, sprinkle the ½ teaspoon of salt over it. Use your wet rice paddle to gently fold and mix the salt in, ensuring it’s evenly distributed. The rice should now be perfectly seasoned and wonderfully sticky.

Stage 4: Assemble and Shape the Onigiri

This is the fun part! You can shape the onigiri by hand or use a triangular onigiri mold for perfect, uniform shapes.

Using an Onigiri Mold (Easiest Method):

1. Prepare the Mold: Briefly dip the mold in the bowl of water to prevent the rice from sticking.
2. First Layer of Rice: Fill the mold about halfway with the seasoned rice. Don’t pack it down too hard.
3. Add the Filling: Use your thumb or a small spoon to create a small indent in the center of the rice. Add about 1 heaping teaspoon of the salmon filling into the indent. Be careful not to overfill.
4. Second Layer of Rice: Cover the filling with more rice until the mold is full.
5. Press and Shape: Place the top of the mold on and press down firmly but gently to compact the rice and form the triangle.
6. Release: Remove the top of the mold and gently push the onigiri out from the bottom.

Shaping by Hand (Traditional Method):

1. Prepare Your Hands: Dip your hands in the bowl of water, then rub a pinch of salt from the second bowl all over your palms. This prevents the rice from sticking and seasons the outside of the onigiri.
2. Take a Scoop of Rice: Scoop about ½ cup of warm rice into one hand and gently flatten it into a thick disc.
3. Add the Filling: Create a small well in the center of the rice with your thumb and place about 1 heaping teaspoon of the salmon filling inside.
4. Enclose the Filling: Gently fold the edges of the rice disc up and around the filling, adding a little more rice on top if needed to fully enclose it.
5. Shape the Onigiri: Cup your hands and begin to gently press the rice ball together, rotating it as you go. To form the classic triangle, shape your dominant hand into a V-shape and use the palm of your other hand as a flat base. Gently press and rotate the ball against your hands until you have a firm, triangular shape with three distinct corners. The key is to be firm enough to hold it together, but not so hard that you crush the rice grains.
6. Final Touch: Place a strip of nori on the bottom of the onigiri. The moisture from the rice will help it adhere. Garnish with a sprinkle of toasted sesame seeds or furikake, if desired. Repeat with the remaining rice and filling.