Easy Onigiri, Three Ways

Place 2 cups sushi rice in a large bowl and pour in cold water to cover by 2"–3". Gently swish around with your hands to rinse, then drain. Repeat process until water is almost clear (about 3 more times). Pour cold water over rice to cover by 1" and let soak 30 minutes (this will help the grains cook more evenly). Drain well in a sieve.

Combine rice and 2½ cups water in a medium saucepan and bring to a boil over high heat, stirring occasionally. Reduce heat to low, cover, and simmer rice until water is absorbed, 12–14 minutes. Remove from heat and let sit (still covered) 15 minutes. This will allow rice to steam and become tender. Uncover and gently fluff rice with a fork. Let sit until cool enough to handle but still warm.

Meanwhile, cut three 8½x7½" toasted nori sheets into 3x1¼" strips with kitchen shears; set aside.