• Wash the rice and prepare it in a pot or in a rice cooker.

Clasic Onigiri

• Start by dipping the hands with water and adding a little salt.
• To shape the lower part of the onigiri, use the left hand and for the upper part, use the right hand.
• Then press the triangle in the palm of your hand and rotate the onigiri so that all the corners are well triangulated.
• Optionally, add nori.

Furikake Onigiri

• Add 1 teaspoon of furikake to the rice before shaping.
• Proceed in the same way as with the clasic onigiri: water in your hands, a little salt and start shaping.
• Optionally, add nori.

Tuna Mayo Onigiri

• Mix the tuna with the mayonnaise.
• Wet the hands, add a little salt, and take the rice.
• This time it is a little different. Shape the rice into a bowl and add the tuna in the centre, then cover it with the rice and we can start shaping it into onigiri.
• Optionally, add nori.

Yaki Onigiri

• Prepare the unagi sauce.
• Add the sugar and sake to a saucepan. Bring to the boil.
• Then add the mirin and soy sauce. Bring to the boil and remove.
• Prepare a clasic onigiri.
• Heat a frying or cast iron pan over medium heat.
• When hot, add the onigiri in and let it cook until it starts to brown, turn it over and toast it on the other side.
• When it starts to brown, spread a little unagi sauce on top with a brush.
• Turn it over and cook carefully as it burns quickly. Repeat with the other side and it's ready!

Spicy Chiken

• In a bowl, add the chicken, soy sauce, sake and grated garlic. Mix and leave to marinate for 15 minutes.
• Mix the mayonnaise and gochujang sauce in a small bowl.
• In a frying pan over medium heat, add a little oil and sauté the ginger, carrot and spring onion.
• Then cook the chicken until it is cooked through.
• Finally, prepare an onigiri following the instructions for the basic onigiri.
• When the onigiri is ready, make a vertical slit in the centre of the onigiri with your finger and place some of the spicy mayonnaise, the sautéed vegetables and the chicken.
• Finally use a piece of nori seaweed to wrap the onigiri so that it holds the chicken and vegetables so that they don't fall off.

Onigiri Okaka

• Mix the katsuobushi with the soy sauce.
• Wet your hands, add a little salt, and take the rice.
• Shape the rice into a bowl and add the Okaka filling in the centre. Then cover it with the rice and you can start shaping it into onigiri.
• Optionally, add nori.