Step 1

Pop your cooked sushi rice into a large mixing bowl. Add the furikake rice seasoning and mix through evenly. Note: if you feel like hiding something tasty inside instead, you can skip this step.

Step 2

Separate the rice into equal portions, approximately one large handful for each onigiri.

Step 3

Wet your hands with water and rub together with a pinch or two of salt. This stops the rice sticking to your hands and helps keep it fresher for longer.

Step 4

Pick up one handful/portion of rice. If you are hiding some fillings inside, here is where you make an indent, place the ingredients inside and fold the rice over, then lightly press into a ball.

Step 5

Using mainly your fingertips while resting the rice on your palm, start to press and squeeze the rice into a triangular shape, rotating as you go so it’s even. According to our Japanese friends, you want to end up with one face of the onigiri having a small indentation from your fingers.

Step 6

Place a slice of nori on the bottom of the onigiri, rough side in towards the rice. Then fold it up towards to the middle of the onigiri.

Step 7

Repeat for the remaining rice portions.