1. Once the rice is cooked and cooled down, all you have to do is shape it.  I personally prefer putting a scoop of rice in the middle of plastic wrap and wrapping it up that way.  
2. Optional Variation #1:  If you want to make pea onigiri you need to do this before you put the rice inside your plastic wrap. Mix up your ingredients within a bowl (and with the rice) and then add to your plastic wrap.
3. Using mainly your fingertips while resting the rice within your palm, press and squeeze the rice into a triangular shape, rotating as you go to keep it even.
4. If you are hiding some fillings inside (like umeboshi, sour pickled plums, canned tuna or something else) this is the step where you make an indent and place the ingredients inside and fold the rice over, then lightly press it into a ball.
5. Take the rice out of the plastic wrap and form it a few times with your bare hands.  Then place it on a plate, and sprinkle some salt on them.

Serving Size: 1 Rice Ball (No add-ons included)

Calories: 203 Calories

Fat: 0g

Carbs: 40g

Protein: 7g