Add rinsed rice and 2 cups water to a rice pot. Cook as you normally would in a rice cooker.

Once cooked, add rice vinegar, sugar, and kosher salt to a small bowl and whisk until sugar and salt dissolve. You can also microwave the mixture for 25 seconds, which will help dissolve the salt and sugar.

Break up the cooked rice with a rice spatula. Pour the sushi rice mixture over the rice and gently fold rice on itself until evenly mixed. Leave seasoned rice in the rice cooker on 'warm' setting.

Preheat oven to 'BROIL' setting. Season all sides (including skin) of salmon and place on a baking sheet. Lightly spray both sides with avocado oil spray. Broil fillet for four minutes or until cooked through.

Remove from the oven and break up the salmon into small pieces using a fork. Discard skin (I usually just eat it).

Add all yuzu mayo ingredients to a bowl and mix to combine. Add salmon and mix well. Set aside.

Mix water and kosher salt in a bowl, then stir until salt dissolves. Pour furikake into a separate bowl wide enough for you to rotate the onigiri. Set aside.

Place some rice into the onigiri mold, then layer with yuzu salmon, and one final layer of rice. Form using the second piece of the rice ball mold. Lightly wet your fingertips and remove the formed rice with your wet fingertips.

Roll the sides into the furikake, then place a strip of nori (seaweed) in the middle and wrap it to the other side (the strip on nori serves as a barrier between your finger and the rice, keeping it clean). Repeat until you make 8-10 onigiri. Enjoy immediately.