Wash, rinse, and drain the rice about 2 or 3 times. Place it in a pot and cover it with water. Let the rice soak for 40-60 minutes until it becomes opaque. Drain completely.
In a medium saucepan, add the rice, water, and salt. Bring it to a boil on high heat. Reduce to medium heat and let it simmer for about 20 minutes. Remove the pot from heat, make sure the pot is covered and let the rice steam for an extra 10 minutes.
Add in the sesame seeds and dried seaweed pieces.
Wait until the rice is cool enough to handle it safely.
Wet both hands with a small amount of water until they are moist.
Take out ½ cup of rice and spread it out into your palm. Then place a piece of salmon (about 1 tsp) into the middle. Mold it into a ball first, then shape it into a triangle and press it flat on both sides. The corners should be rounded.
Now it’s time to add the nori sheet. Cut the nori sheet into strips of 1 x 2 inches and take each strip and wrap it around one of the edges of the onigiri. Alternatively, you can use more nori and wrap the whole rice triangle in nori.
Cover the rice triangle with saran wrap tightly until you are ready to serve to ensure the nori strip doesn’t fall.