Rinse 1 cup of sticky Japanese rice until the water runs clear. Combine with 1 ¼ cups of water in a rice cooker or pot, bring to boil, reduce heat, cover, and simmer for 15-20 minutes.

Flake the cooked salmon into a bowl. Add soy sauce, mirin or honey, sesame seeds, and salt. Mix gently.

Dampen hands with salted water and take a portion of rice, mold into a triangle shape, encasing some salmon filling.

If the rice cools down, microwave for 10-15 seconds to soften it.

Wrap each onigiri in plastic wrap or store in an airtight container lined with parchment paper.

Cut nori strips to serve alongside the onigiri, adding them just before eating.