Pop your cooked rice into a nice mixing bowl. Add the furikake or rice flavouring and mix through evenly. Note: if you feel like hiding something tasty inside, you can skip this step.
Separate the rice into equal portions, approximately one large handful for each onigiri.
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.
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.
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.
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.
Repeat for the remaining rice portions.