Wet your hands

• Wash your hands well.
• Keep your hands wet — this is the key to molding the rice without it sticking.

Flatten the rice

• Take the warm cooked rice in your wet hand.
• Flatten it out into a round in your palm.

Add the filling

• Place the jarred salmon flakes in the center.
• Add a squeeze of Kewpie mayo on top.
• Push the filling down right into the middle.

Close and shape

• Close the rice up over the filling.
• Shape it into a triangle onigiri shape.

Wrap with nori

• Place the nori strip right on top.
• Fold it over.
• Fold the back side in first, then the front side after.
• Tape the nori to hold it in place.