Cut a full-sized sheet of Nori seaweed paper into thirds lengthwise.

Wet both of your hands with tap water to avoid the rice sticking to your hands.

Put a pinch of salt on your palms and rub them together to evenly spread the salt.

Place a handful (90-100g) of cooked flavoured rice (salmon, black sesame seed or chives) into one hand and push the centre to make a hole for the filing. You do not need to do this for the salmon onigiri.

Put an Umeboshi or teaspoon of tuna mayo on the centre of the rice. Then cover the filling with the rice and use your hands to hold the rice in place around the filling and gradually make it into a triangular shape.

Keep your hands firm and tight enough to create the triangle shape and to make sure the onigiri does not fall apart. Occasionally turn it around with your hands.

Let it cool down if the rice is still hot. Otherwise the nori paper will become soggy from the hot rice.

Wrap the onigiri with nori.

Place a little bit of each filling on top of the onigiri as a garnish if you like.

To make the poached salmon, sprinkle some salt onto the salmon fillet.

Put two cups of water into a shallow pan and bring to the boil.

Next, place the salmon into the pan with one tablespoon of sake if you have it. Put the lid on and simmer for 10-15 minutes.

Make sure the salmon is cooked through for this recipe then remove from the pot and pat dry with paper towel or cloth.

Flake the salmon with a fork, Using a bowl, add two tablespoon of salmon flakes, the sesame seeds and a hand of cooked Japanese rice into the bowl, mixing together well.

This makes 'salmon rice'.

Now the salmon rice is prepared, follow the main Onigiri recipe.

This is a great for a vegetarian / vegan option. The umeboshi will be placed into the centre of your onigiri.

Mix the black sesame seeds, a pinch of salt and a handful of cooked Japanese rice into the bowl and mix together.

With the rice and umeboshi filling prepared, follow the main Onigiri recipe.

Drain the water from the tuna very well and add the mayo, miso and sesame seeds into the bowl and mix well.

The tuna mayo will be used as a filling in the centre of the Onigiri.

Add the chopped chives, a pinch of salt and a handful of cooked Japanese rice into a bowl and mix well.

With the filling prepared, follow the main Onigiri recipe.

If you find bit tricky to make the shape of onigiri by hands, you can buy an 'onigiri mould online or in Japanese shops.

It's a plastic triangular mould that will not only shape your own homemade onigiri recipe perfectly, but will also have those Japanese rice balls turn out in a uniform size.

Another hack is to use a bit of kitchen plastic-wrap to help you mould your onigiri more easily without them falling apart in your hands.

For the salmon onigiri you can grill the salmon but poaching it gives the light clean taste traditionally associated with salmon onigiri.

To keep and wrap the onigiri you can use tin foil, bees wax paper or baking paper to wrap the onigiri.