Method

• 1.
  Place rice and 21/2 cups (625ml) water in a saucepan, season with 1 tsp salt flakes, bring to a simmer and cook, covered, for 15 minutes or until all liquid is absorbed. Remove from the heat and set aside for 5 minutes, then cool completely with the lid off. Stir through vinegar and furikake.
• 2.
  Line 2 baking trays with baking paper. Grease a piece of plastic wrap or foil.
• 3.
  Place 1/4 cup firmly packed rice in the centre of the plastic wrap or foil, then bring the sides together and form a compact disc, about the same size as the 1/4 cup measure. Transfer to one prepared tray. Repeat to make 12 onigiri. Chill until required, to remain firm.
• 4.
  For the salmon, preheat oven grill to high. Combine the miso, soy sauce and sugar in a bowl. Toss salmon in the miso mixture, then place on second prepared tray and grill for 3-4 minutes until golden brown and the salmon is just cooked through. Remove and set aside to rest.
• 5.
  Meanwhile, heat oil in a large non-stick frypan over medium high heat. In batches, cook the onigiri on their flat sides for 3-4 minutes each side until dark golden and crisp.
• 6.
  For the dipping sauce, combine all ingredients in a bowl.
• 7.
  Divide onigiri and salmon among plates. Scatter with herbs and extra furikake.
• 8.
  Serve with dipping sauce, Kewpie, sriracha and pickled ginger alongside.