Step 1

In a small bowl, add dried bonito flakes and soy sauce. Stir until the bonito flakes absorb all the soy sauce. Set aside.

Step 2

Preheat oven to 400ºF.

Step 3

Sprinkle salt on both sides of the salmon filet and transfer to a cooking tray covered with parchment paper.

Step 4

Roast in the oven for 25 minutes.

Step 5

Flake the cooked salmon with chopsticks or a fork and set aside.

Step 6

In a small pan over medium heat, add mushrooms, soy sauce, mirin and sugar. Cook until the mushrooms have absorbed the liquid (about 1-2 minutes).

Step 7

Turn the heat off and transfer to a bowl. Let cool to room temperature and mix in scallions. Set aside.

Step 8

Grab a sheet of nori and cut it into thirds. Set aside.

Step 9

Place a small bowl of water in your prep area. Wet your hands with water. This is to prevent the rice from sticking to your hands.

Step 10

Scoop between 1/3 to 1/2 cup of rice into the palm of your wet hand.

Step 11

Create a small indentation in the center of the rice by pressing with your thumb.

Step 12

Add about 1/2 tablespoon of filling to the center indentation and press gently.

Step 13

Shape the rice between your palms into round or triangular shapes by gently pressing. Don’t press too hard (but hard enough that the rice can hold a shape).

Step 14

Sprinkle a little kosher salt around the exterior of the onigiri.

Step 15

Grab a piece of nori and wrap it around the onigiri, like you’d wrap yourself in a blanket.

Step 16

If making multiple flavors, top each onigiri with a little filling to indicate the flavor.

Step 17

Set it on a plate and repeat the same steps until all the rice is used. Serve.

Step 18

Sprinkle desired amount of furikake seasoning on the cooked rice and mix well. Shape rice into triangles or balls and serve.