The onigiri? It's just calrose (sushi) rice prepared as per the package directions. After it has cooled enough to handle, you dip your hands in salty water and form a handful into a ball. Then you make an indentation and put whatever filling you want in the middle. Apparently, pickled plums are a traditional Japanese filling. I can't hang with that. They also like to use salmon or salmon flakes. Anyway, after that, you wrap the rice around it so it is contained inside. Shape into a triangle and put a piece of nori on the outside so you can hold it without getting rice all over your hand.

Oddly enough, I like them better when they are cold. I had one last night hot and it was good, but the two I saved for lunch today were directly from the fridge and they were sooo tasty.

Here's a YouTube video on it...

http://www.youtube.com/watch?v=qeRgWSXgPJI