Ingredients:

• 2 cups cooked sushi rice
• 4 sheets of nori (seaweed)
• 1/2 cup cooked salmon (can use canned salmon)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt, to taste

Instructions:

1. Start by cooking the sushi rice according to the package instructions. It should be sticky and slightly cooled for ease of handling.
2. In a small bowl, mix the cooked salmon with soy sauce and sesame oil. Season with salt to taste.
3. With clean, damp hands, take about a 1/2 cup of rice and flatten it into a disk.
4. Place a small amount of the salmon mixture in the center of the rice disk.
5. Carefully fold the edges of the rice over the salmon mixture and shape it into a triangle or ball, ensuring the filling is securely enclosed.
6. Wrap each onigiri with a strip of nori, leaving a portion of rice exposed to hold.
7. Repeat the process until all the rice and salmon have been used up.
8. Serve the onigiri immediately or store in the refrigerator for later.

Notes:

Feel free to add your favorite vegetables or protein to customize this dish.