Foryoueats: Onigiri (Japanese Rice Balls)

Ingredients

• For the Steamed Rice:
• 2¼ cups uncooked Japanese short-grain white rice (3rice cookercups;540 ml)
• 2½ cups water (600 ml)
• For the Onigiri:
• Diamond Crystal kosher salt
• 3 sheets nori (dried laver seaweed)
• For the Japanese Salted Salmon Filling (quick version):
• 1–2 fillet salmon
• For the Okaka Filling:
• 1 packet katsuobushi (dried bonito flakes) (one packet is typically 3 g or 5 g)
• 1 Tbsp soy sauce
• For the Tuna Mayo Filling:
• 1 (5-ounce) can albacore tuna (preferably packed in olive oil)
• 2 Tbsp Japanese Kewpie mayonnaise
• ½ Tbsp soy sauce
• For the Other Fillings:
• 2 umeboshi (Japanese pickled plum)
• 2 sacs spicy salted pollock roe or cod roe (karashi mentaiko)
• shio kombu (prepared)
• furikake (rice seasoning)