Rice Ball Bento with Salmon

Instructions:

1. Place rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
2. Combine rice and water in a rice cooker or pot. If using a pot, bring to a boil, then cover and simmer on low for 15 minutes.
3. Remove from heat and let the rice sit, covered, for 10 minutes to ensure grains are plump.
4. Gently fold in the salt and rice vinegar using a wooden paddle to avoid crushing the grains.
5. Wet your hands with salted water to prevent sticking.
6. Scoop about ½ cup (80g) of warm rice into your palm and create a small dimple in the center.
7. Place 1 heaped teaspoon of your chosen filling (Salmon, Tuna, or Umeboshi) into the dimple.
8. Gently fold the rice over the filling and press lightly to shape into a triangle or ball.
9. Roll the top of the rice ball in furikake seasoning.
10. Wrap a strip of nori seaweed around the bottom of the rice ball.
11. Place the onigiri in a bento box and fill remaining gaps with steamed edamame and sliced tamagoyaki (cooked eggs).