Rinse the rice thoroughly under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot and cook according to the rice cooker's instructions, or bring to a boil and simmer covered for 15 minutes. Let it rest for 10 minutes.

Transfer the cooked rice to a mixing bowl and gently fluff with a rice paddle. Mix in ½ tsp salt while the rice is still warm. Allow the rice to cool slightly until it’s easy to handle.

Prepare a small bowl of water and a pinch of salt for shaping. Wet your hands with water, sprinkle them with a bit of salt, and scoop about ½ cup of rice into your palm.

Flatten the rice slightly and add a small amount of filling to the center. Fold the rice around the filling and shape it into a triangle, ball, or cylinder. Press gently but firmly to ensure the rice holds its shape.

Wrap a strip of nori around the base or sides of the rice ball for easy handling. Repeat with the remaining rice and fillings.

Serve immediately, or wrap tightly in plastic wrap to keep fresh.