Onigiri with 3 different fillings

1.Wash the rice in cold water until the water becomes clear. Drain the rice.

2.In a medium saucepan, combine the rice and water. Let it soak for 30 minutes.

3.Cover the saucepan with a tight-fitting lid and bring the rice to a boil over high heat. Once it boils, reduce the heat to low and simmer for 15-20 minutes, or until the water is absorbed and the rice is cooked.

4.While the rice is cooking, prepare the fillings. For the salmon filling, heat a non-stick skillet over medium heat. Add the salmon fillet and cook for 2-3 minutes on each side, or until cooked through. Remove from heat and let it cool. Flake the salmon with a fork and mix it with soy sauce, sesame oil, and grated ginger.

5.For the tuna filling, mix the canned tuna, mayonnaise, chopped scallions, and soy sauce in a bowl.

6.To make the umeboshi filling, mash the pitted umeboshi with a fork.

7.In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar and salt dissolve. Remove from heat and let it cool.

8.Transfer the cooked rice to a large bowl and pour the vinegar mixture over it. Mix gently to coat the rice with the vinegar seasoning. Let the rice cool slightly.

9.To assemble the onigiri, wet your hands with water and sprinkle a pinch of salt on them. Take a handful of rice and form it into a triangle or round shape, pressing the center to create a dent for the filling.

10.Place a teaspoon of your desired filling (salmon, tuna, or umeboshi) in the dent of the rice. Cover the filling with a little more rice and shape it into a ball or triangle. Repeat with the remaining rice and fillings.

11.Wrap each onigiri with a strip of nori to hold it together and add extra flavor.

12.Serve the onigiri at room temperature or slightly warm. They can be enjoyed as is or with soy sauce for dipping.