Rinse the rice under cold water until the water runs clear. Drain well.

Cook the rice in a rice cooker or pot with water according to package instructions. Let it cool slightly.

Wet your hands with water and rub a pinch of salt on them to prevent sticking.

Take a handful of rice and shape it into a triangle or ball. Press a small indentation in the center.

Add a small amount of filling (salmon, umeboshi, or tuna mayo) into the indentation, then cover with more rice.

Wrap a strip of nori around the base of the onigiri for easy handling.

Repeat with remaining rice and fillings. Serve immediately or wrap for later.