• Spam: place a sauté pan on a burner, turn up the heat, and fry away for 1-2 minutes on each side.
• Tuna: combine all ingredients and mix well.
• Baked miso salmon: heat the oven to broil and arrange a rack in the middle. Line a large rimmed baking sheet with foil and coat the foil with vegetable oil; set aside.
• Whisk the mirin, miso, brown sugar, soy sauce, and ginger in a medium bowl until combined. Reserve ⅓ cup of the miso mixture in a small bowl; set aside.
• Rinse the salmon under cold running water, pat dry with paper towels, and place on the baking sheet skin-side down.
• Brush the salmon with all of the reserved ⅓ cup miso mixture. Cover with plastic wrap and refrigerate for 30 minutes.
• Remove the fish from the refrigerator and discard the plastic wrap. Broil the salmon on the baking sheet, rotating once or twice, until it’s just opaque in the center and a golden brown crust has formed, about 10 to 12 minutes.
• Remove the salmon from the oven, transfer it to a plate. Flake fish with a fork and sprinkle it with sesame seeds.

How-to-shape:

• Round 'visible inside' shape onigiri:Place a cutting board or wax paper on the counter and wet your hands with water thoroughly (you can add a pinch of salt to your water). This is to keep the rice from sticking to your hands (although some grains will still stick) and to keep your hands cool from the hot rice. Scoop some rice with a spoon or scooper.
• Make a deep crater in the rice ball, but don't puncture it to the point that your fingers slip to the other side! This is where your filling is going to go, so just deep enough to place things in.
• Insert your fillings into the hole and wrap nori (seaweed) around your onigiri.
• Triangle shape onigiri:Place a cutting board or wax paper on the counter and wet your hands with water thoroughly (you can add a pinch of salt to your water). This is to keep the rice from sticking to your hands (although some grains will still stick) and to keep your hands cool from the hot rice. Scoop some rice with a spoon or scooper.
• Make a deep crater in the rice ball, but don't puncture it to the point that your fingers slip to the other side! This is where your filling is going to go, so just deep enough to place things in.
• Insert your fillings into the hole and make sure that you don't overfill it!
• Fold some rice over the hole/crater so that all fillings are hidden. If you press too lightly, the rice won't stick together and will crumble as you eat it. If you press too hard, the rice will get mushy and soggy. To make a triangle, make an "L" shape with your hand and use that to shape your rice with.
• Wrap nori (seaweed) around your onigiri. The seaweed keeps your hands rice-free and keeps the rice ball in its shape.