Spam, Egg, and Rice Onigiri

Rinse the Japanese short-grain rice under cold water until the water runs mostly clear. Drain well.

Place the rinsed rice in the rice cooker pot. Add 3.75 rice cooker cups of water. Cook according to your rice cooker's instructions.

Once cooked, let the rice rest, covered, for about 10-15 minutes. This allows the rice to steam and become fluffy.

Drain the canned salmon, removing excess liquid. In a small bowl, combine the drained salmon with 1.5 tbsp Japanese mayonnaise, 1 tsp sriracha, and 1/4 tsp sesame oil. Mix well. Add salt to taste, but be cautious as canned salmon can be salty. Mix again.

Dice half a can of Spam into small pieces. In a separate bowl, whisk one large egg with a pinch of salt and a tiny pinch of sugar (optional). Cook the diced Spam in a non-stick pan over medium-high heat until browned and slightly crispy. Remove the Spam and set aside. In the same pan, pour the whisked egg and cook until set, creating a thin omelet. Chop the cooked egg and Spam together. Stir in 1 tsp of furikake.

Wet your hands with salt water (or plain water) and wash them thoroughly. This prevents the rice from sticking. Lay out a piece of plastic wrap on your cutting board.

Take about 150g of cooked rice and place it on the plastic wrap. Gently press and mold it into a rough triangle shape, about 1/3 of the way up the sides of the mold if using one.

Create a small indentation in the center of the rice and add about 1 tablespoon of your chosen filling (salmon or spam/egg mixture). Do not overstuff.

Add another layer of rice on top of the filling, ensuring it's not too packed. Carefully enclose the filling with the rice, pressing gently to form a ball or triangle shape. Use your hands to mold it into a neat shape, pressing with your middle and ring fingers to create flat sides and rounded edges.

For the traditional onigiri, take a piece of nori, fold it in half, and wrap it around the base of the rice ball. Fold the other side over to secure. You can use a cute sticker to hold it together.

For the yaki onigiri, take a portion of rice, form it into a ball or triangle shape in your hands. Press the rice firmly but gently to ensure it holds together. Place the rice ball onto a piece of aluminum foil.

Heat a non-stick pan over medium-high heat with a touch of neutral oil. Place the rice balls, flat side down, and sear for a few minutes until golden brown. Flip and repeat on the other sides until all sides are nicely browned and crispy.

While the yaki onigiri are searing, prepare a glaze by mixing 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar in a small bowl. Whisk until dissolved. Brush this glaze over the rice balls during the last minute of cooking on each side.