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Step 1
Heat a well-seasoned cast iron skillet or nonstick pan over medium-high heat. Lay the salmon slices in the pan and cook until opaque and lightly browned, 15 to 30 seconds per side. Flake fish with a fork and mix with the rice and sesame seeds. Taste the mixture and add salt if needed.
Step 2
Place a bowl of water nearby and use it moisten your hands frequently while forming the onigiri, so the rice doesn't stick to them. Place one quarter of the rice mixture (about 3/4 cup) in your hands and squeeze together firmly. Rotate and squeeze until it forms a circular cake that holds together securely. Wrap a strip of nori around the middle. Repeat with remaining rice mixture.
Step 3
Serve immediately or wrap in plastic wrap to eat later. Most people recommend not refrigerating onigiri because it ruins the texture of the rice, but I find a 30-second warming in the microwave revives a refrigerated onigiri just fine.