1.) 2 oz of skined Salmon fillet
2. ) Japanese short grain rice
3.) a bowl of water and fine grain salt
4.) Nori (seaweed)
Note* I am only going to teach one filling, however, mackerel and umeboshi (pickled apricots) are commonly used for the fillings as well.
P.S. this is very easy!
Step 2: Lightly salt the salmon and let it set for 30 min. Then wash the salt off and broil the salmon. After it is done skin it, flake it and set it aside
Step 3: Soak your hands, a cutting board and a bowl (optional) in warm water. If you are not using a bowl, lightly salt your hands now.
Step 4: After rice is fairly warm, or cool, what ever wording you prefer, take about 2 Tbsp. of rice and place it in the palm of your hand (or small tea bowl that has been soaked and is moderately damp) Smush the rice so that it forms the shape of a flat ball.
Step 5: Place a quarter of the salmon inside the center of the rice patty-flat-onigiri thing. Cover the salmon with another 1 Tbsp of rice and press.
Step 6: Shape the ball by rolling it in your hands.(if you are using the bowl, salt your hands before you put the rice on your palm for shaping.) For starters I would just go with the standard ball shape but people who have made this before can make the triangle shaped onigiri that is comonly seen in Anime.
Step 7: Take a small strip of nori and if your onigiri is in the shape of a ball, wrap it around the middle so that the rice may be gripped. Mind you don't cover the whole ball. If you are using the triangle shape, just a strip on the bottom like the picture above will do.
Step 8: Enjoy!