Cook short-grain Japanese rice
Let the rice cool slightly until warm enough to handle
Prepare fillings if desired, such as salmon, tuna mayo, pickled plum, or seasoned kombu
Wet your hands with water
Sprinkle a little salt on your hands
Take a portion of rice
Make a small indentation in the center
Add a small amount of filling
Cover the filling with more rice
Shape the rice into a triangle, ball, or cylinder by gently pressing
Wrap with nori if desired
Serve immediately or wrap for later use