Place the rice in a medium saucepan and rinse it in water and drain. Repeat this 2 more times until the water runs almost clear.

Top the rice with 2 ¾ cups (687ml) water, add 1 teaspoon sea salt and stir to combine. Cover with lid and place on medium high heat. Bring to the boil and then reduce heat to medium and cook until the water has been absorbed and the rice is tender, 12-13 minutes.

Turn off the heat and leave the lid on. Allow to sit and cool for 15 minutes.

Meanwhile, heat a medium frying pan on medium high. When hot, add sesame oil and mushrooms. Cook, tossing, until the mushrooms are soft, about 2-3 minutes.

Add the carrot and spring onions and toss for another 2-3 minutes, until the carrots are soft. Turn off the heat and add the soy sauce or tamari and season with a touch of white pepper.

Transfer the filling to a bowl and set aside.

Add some water to a large bowl. Dip your hands in the water so that they are wet and scoop out about ⅓ cup of rice.

Flatten the rice into the palm of your non-dominant hand. Curve your hand with the rice into a cup to create space for the filling.

Add about 2 teaspoons of the mushroom and carrot filling and then take another scant 1 tablespoon of rice and place it on top of the filling to enclose it.

Shape the rice into a triangle shape, applying just enough pressure to ensure that the rice sticks together.

To finish each onigiri, dip two of the sides into the furikake or sesame seeds.

Eat as is, or wrap them in toasted nori sheets.

Onigiri are best made and eaten the same day but will keep for up to six hours.