Prepare three different onigiri fillings. For the Japanese-style salmon filling: pan-fry a salmon fillet until golden, season with salt, and optionally add ikura.
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For the Chinese-style pork filling: chop sliced pork into small pieces and stir-fry until golden, season with salt and black pepper.
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For the spiced pork filling: stir-fry ground pork in a pan until golden, then break it apart into smaller pieces. Add five-spice powder, sake, sugar, soy sauce, and spicy bean sauce for flavoring.
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For the Korean-style kimchi filling: mix kimchi with pork as desired for the filling.
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Place steamed rice on a nori sheet, add your choice of filling on top. Roll the nori around the rice and filling to create a round onigiri without hand-shaping.
6
Adjust the ratio of rice to filling to your preference. Enjoy immediately for crispy nori, or let the nori soften by absorbing moisture from the rice.
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