Onigiri

• 2 cups short-grain Japanese sushi rice
• Pure kosher salt or fine salt
• Diced Nuka, or any other sour or salty filling you can think

Rinse the rice thoroughly by swishing it around in several changes of water. Put it in a medium saucepan with 2¼ cups water and let soak for 30 minutes. Bring to a boil over medium-high heat, then cover tightly, reduce the heat to medium, and cook for about 4 minutes, until the rice is level with the surface of the water. Turn the heat to the lowest setting and cook for about 10 minutes without