This is my type of Sunday or even Monday meal prep. I'll grab a bag of frozen salmon from Trader Joe's or Costco and prep the filling for the onigiri over the weekend and treat it as a quick on-the-go meal throughout the week.

To line up with the width of my onigiri mold, I cut 3 strips from 1 sheet of nori for each onigiri.

To make the rice, mix these together evenly with sugar and salt dissolved into the rice:

• 6 cups fluffy japanese rice
• 3 tbsp rice vinegar
• 4 tsp sugar
• 1 ¼ tsp salt

To make the yuzu salmon filling, broil the salmon for 4 minutes:

• 4 oz salmon, cut into 1/2" thick long slices
• 1 pinch of garlic powder (opt)
• 1 pinch of salt
• Light drizzle of olive oil

Break the salmon and mix with the yuzu mayo mixture:

• 1 tbsp kewpie mayonnaise
• ½ tsp yuzu kosho (opt)
• 2 tsp yuzu juice
• ¾ tsp sesame oil
• ¼ tsp soy sauce

I use an onigiri mold to press the onigiri together. You can also form it by hand lightly dressed in a salt and water mixture to prevent the rice from sticking to your hands. Fold the onigiri into a nori strip. On the go, I'd keep the nori separate in a Ziploc bag because I like it crispy.

Voila!

You could also optionally roll the sides in furikaki mixture as well for aesthetics- I like to do this for guests.