Cook the rice: Rinse sushi rice until the water runs clear, then cook until tender and sticky.

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Season lightly: While warm, add a small splash of soy sauce optional, or keep plain for traditional onigiri.

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Prepare filling: Flake or chop the salmon filling; season lightly if needed.

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Wet hands: Dip hands in cold water and rub with a little salt to prevent sticking and add flavor.

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Shape the rice: Take a handful of rice and flatten it slightly in your palm.

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Add filling: Place a spoonful of salmon in the center.

Seal: Add more rice over the filling and gently shape into a triangle or ball, pressing firmly but not crushing the rice.

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Wrap with nori: Cut each nori sheet as needed and wrap around the formed onigiri (full wrap or bottom strip style).

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Add soy packets: Include soy sauce packets on the side for dipping or drizzling.

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Package: Place the four onigiri into containers, keeping nori separate if you want it to stay crisp.