Onigiri

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1. 1Step 1: Rinse 3 cups of short grain rice and add to the rice cooker. Fill with water to the 3 mark line and cook. Meanwhile, cut nori sheets into desired sizes.
2. 2Step 2: When rice is done, let it rest for 5-10 minutes in the rice cooker. Set up your work station with a small bowl of salt, water, furikake, and fillings. Have a tray or container nearby for the finished rice balls.
3. 3Step 3: Open the rice cooker, gently mix the rice, and cover with a damp cloth. Bring it to your work station.
4. 4Step 4: For salted filled onigiri: Place some rice in a medium bowl, sprinkle with salt, and mix with a rice paddle. Place a small scoop of rice in the mold, just enough to fill the bottom, and press gently. Make an indent in the middle and add 1 umeboshi or 1/2-1 tbsp of filling. Cover with more rice until 3/4 full, then place the lid and press down to form a rice ball. Wet your hands, dab your pointer and middle fingers in salt, and rub between hands. Cup the rice ball between your hands to salt it evenly. Place on a tray, cover with a damp cloth, and repeat for more.
5. 5Step 5: For furikake onigiri: Place some rice in a medium bowl, sprinkle with Furikake or Yukari Shiso, and mix. Place a scoop of rice in the mold until 3/4 full, then cover and press down to form. Wet your hands, dab your pointer finger in salt, and rub between hands. Cup the rice ball between your hands. Place on a tray, cover with a damp cloth, and repeat as desired.
6. 6Step 6: For hand-shaped salted filled onigiri: Place some rice in a medium bowl, sprinkle with salt, and mix. Wet your hands, dab your pointer and middle fingers in salt, and rub between hands. Place about 1/3-1/2 cup of rice in your palm and press gently. Make an indent in the middle and add 1 pitted umeboshi or 1/2-1 tbsp of filling. Curl your hand to cover the filling with rice from the sides, then shape into a ball or rounded triangle by pressing gently between your hands. Place on a tray, cover with a damp cloth, and repeat as desired.
7. 7Step 7: For hand-shaped furikake onigiri: Place some rice in a medium bowl, sprinkle with Furikake or Yukari Shiso, and mix. Wet your hands, dab your pointer and middle fingers in salt, and rub between hands. Place about 1/3-1/2 cup of rice in your hand and shape into a ball or rounded triangle. Place on a tray, cover with a damp cloth, and repeat as desired.
8. 8Step 8: If eating immediately, wrap the rice balls with the roasted cut nori sheets and serve.
9. 9Step 9: If eating later, wrap the onigiri with cling wrap or place in a bento box. Keep the nori in a separate container to stay crisp, and wrap the rice balls with nori just before eating.