Rice cooker - The ratio of rice to water is 1:1. In this recipe, we will be using 2 cups of rice; hence 2 cups of water are needed. Place them both into the rice cooker, and cook according to the "white rice" setting.Instant pot - Similarly, the ratio is 1:1. Pour in your 2 cups of rinsed rice along with 2 cups of water into the inner pot. Seal the lid, and cook at high pressure for 5 minutes. Allow the pressure to release naturally for 10 minutes before quick releasing the remaining pressure.Stovetop - For every cup of rice, you would need 1 ¼ cups of water. Hence, you will need 2 ½ cups of water for 2 cups of rice. Place water and rice in a large saucepan. Bring mixture to a boil, then lower heat to a gentle simmer.Cook for 15-18 minutes with the lid on, or until the rice absorbs most water. Remove from heat and let it rest, covered for another 10 minutes. It is ready to be used.

Transfer freshly cooked rice into a large bowl. Add in salt and furikake. Mix until everything is well combined.

Place a bowl of water near you. Wet your hands, and rub on a small pinch of salt. Scoop up about ½ cup of rice mixture.

If you are using filling, make an indent at the center of the mixture, and spoon on ½-1 tablespoon of filling. Fold over the rice to cover the filling.

Shape dough into a ball. You can stop at this step if you want to make round onigiri. To make triangular ones, gentle press the rice mixture into a triangular shape using your fingertips while rotating until you are satisfied with its shape.

Add on a sheet of nori right before serving.