Giant onigiri with salt salmon and tuna mayo fillings

Cook 3 cups short grain rice in a rice cooker with water to the first knuckle; spread on a tray to cool.

Rub the salmon fillets with a little sake, then cover generously with salt.

Rest the salted fillets in the fridge for a long time; the salt pulls out water and the flesh firms.

Bake the fillets on a foil-lined tray at 450 degrees for about 15 minutes.

Take the meat off the skin and break it up with a fork into small chunks, not mashed. Keep the skin to microwave or bake as a snack.

Mix drained canned tuna with a large amount of Kewpie mayo.

Cut the pits out of the umeboshi and chop into little chunks.

For a practice onigiri, wet the hands, pick up a little salt, make a well of rice, put umeboshi in the center, cover with rice and form a rounded triangle; wrap a strip of nori around the bottom and put a bit of umeboshi on top.

Cook two large pots of about 3 cups rice each on the stovetop with water to the first knuckle; combine with the leftover rice in a huge bowl to cool a little.

Divide the rice evenly between two bowls lined with saran wrap; press a crater in each, put the salmon in one and the tuna filling in the other.

Turn one half on top of the other.

Press giant sheets of nori onto the warm rice, flipping between bowls, until fully covered; the moisture and warmth make the nori stick and soften.

Slice through to show the cross section.