Onigiri

Rinse white rice under cold water until water runs clear. In a medium saucepan, combine rice, water, and salt.

Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes or until water is absorbed.

Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in rice vinegar if using.

While rice cooks, prepare your chosen protein filling, dicing or shredding as needed.

Prepare your chosen vegetable filling, keeping pieces small enough to distribute evenly inside the rice ball.

Wet your hands with water mixed with a pinch of salt to prevent sticking.

Scoop about 0.75 cup warm rice into your palm. Create a small indent in the center and add 0.5 tbsp protein and 0.25 tbsp vegetable.

Cover filling with a small amount of rice, then gently press the ball into a triangle, cylinder, or dome shape using both hands.

Repeat with remaining rice and fillings to form 4 onigiri total.

Coat exterior with furikake seasoning blend by rolling the shaped onigiri on a plate of it, pressing gently.

Optionally brush with soy sauce or teriyaki sauce. Serve at room temperature or chilled.