Make up some sushi rice and decide on a filling. Fillings are usually placed in the centre of the rice ball, providing a delicious surprise when bitten into, or they can be mixed into the rice before shaping. Here are some common fillings:
Umeboshi: A Japanese pickled plum, which is sour and salty, providing a contrast to the neutral rice.
Salmon: Grilled, salted salmon is a common filling.
Tuna Mayo: A more modern favourite, made with tinned tuna mixed with Japanese mayonnaise.
Okaka: Bonito flakes seasoned with soy sauce, which adds a savoury and umami-rich flavour.
Kombu: Simmered seaweed, often seasoned with soy sauce and mirin, giving a slightly sweet and salty taste.
Wrapping onigiri: Gently press the seasoned nori sheet against the onigiri while the rice is still warm. This helps the nori stick to the rice. You can wrap the entire rice ball or leave part of it exposed.
If you prefer your nori to remain crispy, you can place the seasoned sheet under the onigiri or serve it on the side so it can be wrapped just before eating.
