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PdfIn a rice cooker, wash 2 cups of rice multiple times until water runs clear. Add water up to the ‘2’ line along with soy sauce, rice vinegar, and dashi. Mix well.
Add your frozen salmon filets into the rice cooker and turn it on. Cook it as you normally would with white rice.
Once it’s done, lightly break apart the cooked salmon filet with a rice spatula and add furikake and bonito flakes.
Mix until well combined and flakes of salmon are dispersed throughout the rice. Taste and adjust seasoning to your liking.
Using an onigiri mold, shape into triangles and grill on a hot non-stick skillet with a tbsp of neutral oil.
Grill all sides of the onigiri until crispy and enjoy!